Food & Cooking Recipes Appetizers Cipollini in Agrodolce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Krause, Johansen Servings: 12 These sweet-and-sour onions are often part of Italian antipasti, served warm or at room temperature. Ingredients 3 pounds cipollini or pearl onions, root ends trimmed 2 tablespoons extra-virgin olive oil 1 bay leaf 1 sprig fresh thyme ⅔ cup red-wine vinegar ½ cup dry red wine 2 tablespoons plus 2 teaspoons sugar 2 ½ teaspoons coarse salt Freshly ground pepper Directions 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. Print