(Cipolline in Agrodolce)
Cipolline onions are small, flat, and very sweet-tasting. They are also prized for their long shelf life, making them popular in Italy during the winter months. Italian cooks use them both as a flavoring to dishes and as a vegetable. They are the most commonly used onion in sweet and sour dishes like this one.
1 lb. cipolline onions
1⁄4 cup balsamic vinegar
1 tbsp. sugar
1⁄2 tbsp. salt
2 tbsp. extra-virgin olive oil
1. Place onions in a bowl of cold water for about 10 minutes to loosen skins, then peel with a sharp knife.
2. Place onions in a large pan, in about 2" water. Cook over medium heat for 15 minutes. (Add more water if necessary to keep onions covered.) Add vinegar, sugar, and salt. Lower heat and simmer for 1 hour more.
3. Serve cold with olive oil and fresh oregano.