Cipollini in Agrodolce
These sweet-and-sour onions are often part of Italian antipasti, served warm or at room temperature.
- Servings: 12
Photography: Krause, Johansen
Source: Martha Stewart Living, November 2004
- 3 pounds cipollini or pearl onions, root ends trimmed
- 2 tablespoons extra-virgin olive oil
- 1 bay leaf
- 1 sprig fresh thyme
- 2/3 cup red-wine vinegar
- 1/2 cup dry red wine
- 2 tablespoons plus 2 teaspoons sugar
- 2 1/2 teaspoons coarse salt
- Freshly ground pepper
Bring a large pot of water to a boil. Add onions; reduce heat to medium-low. Simmer onions until tender, 25 to 30 minutes. Drain; let cool. Peel onions.
Heat oil with bay leaf in a large saute pan over medium heat until hot but not smoking. Add thyme. Add half of onions; cook, stirring, until deep golden brown in spots, about 5 minutes. Transfer to a bowl with a slotted spoon. Repeat with remaining onions. Add first batch to pan.
Stir together vinegar, wine, sugar, and salt; add to pan. Reduce heat to medium-low. Cook, stirring occasionally, until liquid is syrupy and glazes onions, 20 to 25 minutes. Season with pepper.