Cipollini in Agrodolce

By GadgetGirl

Ingredients

• 3 3 3 pounds cipollini or pearl onions, root ends trimmed
• 2 2 2 tablespoons extra-virgin olive oil
• 1 1 1 dried bay leaf
• 1 1 1 sprig fresh thyme
• 2/3 2/3 2/3 cup red-wine vinegar
• 1/2 1/2 1/2 cup dry red wine
• 2 2 2 tablespoons plus 2 teaspoons sugar
• 2 2 2 ½ teaspoons coarse salt
• freshly ground pepper
• 1 1.Bring to to 25 to 30 water to a boil. Add onions; reduce heat to medium-low. Simmer onions until tender, 25 to 30 minutes. Drain; let cool. Squeeze out onions, discarding skins.
• 3 3.Stir to to 20 to 25 and salt in a small bowl; add to pan. Reduce heat to medium-low. Cook, stirring occasionally, until liquid is syrupy and glazes onions, 20 to 25 minutes. Season with pepper. Serve warm or at room temperature.

Preparation

Step 1

1.Bring a large pot of water to a boil. Add onions; reduce heat to medium-low. Simmer onions until tender, 25 to 30 minutes. Drain; let cool. Squeeze out onions, discarding skins.

2.Heat oil with bay leaf in a large sauté pan over medium until hot but not smoking. Add thyme and half the onions; cook, stirring, until onions are deep golden brown in spots, about 5 minutes. Transfer to a bowl with a slotted spoon. Repeat with remaining onions. Return first batch to pan.

3.Stir together vinegar, wine, sugar, and salt in a small bowl; add to pan. Reduce heat to medium-low. Cook, stirring occasionally, until liquid is syrupy and glazes onions, 20 to 25 minutes. Season with pepper. Serve warm or at room temperature.