Sweet-and-Sour Little Onions (Cipolline In Agrodolce)
These caramelized balsamic pearl onions are a delightful combination of sweet and tangy flavors that will elevate any meal. The pearl onions are tender and bathed in a rich balsamic glaze, making them a perfect side dish for a special dinner or holiday feast. The cooking process slowly develops the flavors in the onions, resulting in a dish that is both savory and slightly sweet. Enjoy this elegant dish as a delicious accompaniment to your favorite main course.
— Constant Cookbook
Ingredients
- 2 lb. pearl onions
- 2 cups meat stock
- 4 Tbs. (1/2 stick) unsalted butter
- 1/4 cup balsamic vinegar
- 1 Tbs. sugar
- Salt and freshly ground pepper, to taste
Instructions
- Bring a large saucepan three-fourths full of water to a boil over high heat. Add the onions and cook for 30 seconds. Drain and place under cold running water to halt the cooking. Drain again. Using a small, sharp knife, trim off the root ends and slip off the skins. Do not cut the onions too deeply or they will fall apart.
- In a large, heavy fry pan over medium heat, combine the onions, stock and butter. Cover and cook, stirring occasionally, until the onions are partially cooked, about 30 minutes.
- Uncover the pan and stir in the vinegar, sugar, salt and pepper. Reduce the heat to low and cook, uncovered, shaking the pan occasionally, until the onions are very tender when pierced with a fork, about 30 minutes. Add a little warm water if needed to keep the onions moist.
- Transfer to a serving dish and serve warm.
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