Cipolline in Agrodolce

By LeeBoruchow

Awesome way to do baby onions, from Ischia.

Ingredients

• 4 tablespoon extra virgin olive oil
• 2 pounds small white cipolline onions
• 1/3 cup sugar
• 1 cup white wine vinegar
• 1 cup water
• 1/4 cup shopped parsley
• Salt and pepper to taste

Preparation

Step 1

In a large, heavy-bottomed saucepan, combine onions, sugar, vinegar and water, cover, and bring to a boil. Reduce to a simmer and cook 40 minutes, shaking the pan occasionally so that the onions don't stick to the bottom of the pan. The onions should be easily penetrated with a paring knife but should not be falling apart.

Remove the lid and continue to cook until the liquid has evaporated and the onions are glossy and dark brown, taking care not to burn. Remove from heat, season with salt, add parsley, stir and serve.