Sweet and Sour Onions
1 1/2 lbs peeled boiling onions (cipolline)
2 Tbs sugar
2 Tbs white wine vinegar or in USA apple cider vinegar.
1 Tbs olive oil
1 dry red chili pepper (optional)
Place onions in a single layer in a large flat saute’ pan, in one layer of possible.
They should be covered with water.
Add olive oil, salt, sugar, dry red chili pepper, vinegar
Stir to mix.
Cover and boil for 10 minutes stirring occasionally.
Boil until the water is gone and the onions begin to glaze. Check the onions if they are cooked all the way through, if not, add more water and continue cooking until done.
Stir to prevent burning or sticking.
Remove red chili before serving.
Taste to balance the sweet and sour flavors.You may need to add more sugar or more vinegar.
These are best the next day.
Try balsamic vinegar and honey for a really special version.
For simple onions, just cook in white wine, olive oil, salt and a bay leaf.
Can’t find cipolline, use frozen boiling onion. Do not defrost and don’t use water.
Try sliced onions, this would be like an onion jam and is wonderful served with cheese.
I have used shallots, peeled and cut in half, they work well too.
Get wild and add things like cranberries and serve with toasted pinenuts, added before serving.
A great recipe for holiday meals.