Sweet and Sour Onions (Cipolline in Agrodolce)
This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta.
Enlarge Image Credit: Todd Coleman1⁄2 cup raisins
3 tbsp. extra-virgin olive oil
1 1⁄2 lbs. cipolline or pearl onions,
1⁄4 cup balsamic vinegar
1 1⁄2 tbsp. sugar
Kosher salt, to taste
1. Put raisins into a small bowl; cover with hot water and let soften for 30 minutes.
2. Heat oil in a 12" skillet over medium-high heat. Add onions and cook until golden brown, 8–10 minutes; pour off oil. Drain raisins. Add raisins, vinegar, and sugar and season with salt. Cook, stirring, until sauce thickens, 2–3 minutes.
SERVES 4 – 6