Cipolline in Agrodolce (Sweet and Sour Cipolline Onions)

By ruthg

Cipolline onions are cooked in a thick syrup of balsamic vinegar and sugar in this classic Italian-American side dish. Adapted from a recipe that first appeared in SAVEUR No. 2 (Sept/Oct 1994), it ran in our Jan/Feb 2014 SAVEUR 100 issue with the article 20 Years of SAVEUR: The Old Stoves of North Beach.

Ingredients

• INGREDIENTS
• 1 lb. cipolline onions
• 1/4 cup balsamic vinegar
• 1 tbsp. sugar
• 1 1/2 tsp. kosher salt
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. roughly chopped oregano

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Place onions in a bowl and cover with cold water; let sit until skins loosen, about 5 minutes. Peel and transfer to a 4-qt. saucepan along with 4 cups water; bring to a boil. Reduce heat to medium; cook until tender, 12–15 minutes. Add vinegar, sugar, and salt; cook until liquid is reduced to a thick syrup, about 1 hour. Stir in oil and oregan