Sweet-And-Sour Onions

Sweet-And-Sour Onions

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  • Prep Time


  • Total Time


  • Servings



  • cups dry white wine

  • cups distilled white vinegar

  • 1

    cup balsamic vinegar

  • 1

    cup sugar

  • 5

    tablespoons olive oil

  • 1

    large garlic clove peeled, crushed

  • 10

    whole cloves

  • 2

    bay leaves

  • cups fresh whole basil leaves

  • teaspoons whole black peppercorns

  • 2

    pounds small cipolline onions blanched, peeled (or small boiling onions)


Place all ingredients except onions in heavy large pot. Bring to boil over high heat. Add onions; reduce heat to medium and simmer until crisp-tender, about 10 minutes. Using slotted spoon, transfer onions to jar with lid. Increase heat to high and boil until liquid is reduced to 1 3/4 cups, about 20 minutes. Pour liquid over onions and cool. Cover onion mixture and refrigerate until flavors blend, at least 1 week and up to 1 month. This recipe yields 6 servings.


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