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Sweet-And-Sour Onions


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  • 1 1/2 cups dry white wine
  • 1 1/2 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
  • 1 1/2 cups fresh whole basil leaves
  • 1 1/2 teaspoons whole black peppercorns
  • 2 pounds small cipolline onions blanched, peeled (or small boiling onions)


Servings 6


Step 1

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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