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.
- 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