Name: Sweet-and-Sour Cipolline Onions
Cook time: 40 minutes
Total time: 26 hours
Yield: Makes about 2 cups
Ingredients: 2 lb cipolline or small (1 1/2-inch) white boiling onions, left unpeeled; 1 cup sugar; 1/4 cup water; 1 cup dry red wine; 1 cup red-wine vinegar; 2 tablespoons extra-virgin olive oil; 1 teaspoon salt; 10 whole black peppercorns; 1 Turkish or 1/2 California bay leaf; 1 tablespoon balsamic vinegar

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Sweet-and-Sour Cipolline OnionsRita Maas

Cipolline in Agrodolce

These onions — an homage to New York's Italian-American communities — are great as part of an antipasto or as a condiment for salty meats such as baked ham or duck confit. Although they are hard to resist as soon as they are cooked, the flavors continue to develop over a few days.

Active time: 40 min Start to finish: 2 hr (plus 1 day for flavors to develop)

Cooks' note:

Onions keep, covered and chilled, 3 weeks.

Recipe notes

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