This dish is beloved in Rome, where it pairs beautifully with roasted meats like porchetta.
Yield: serves 4-6
- 1⁄2 cup raisins
- 3 tbsp. extra-virgin olive oil
- 1 1⁄2 lb. cipolline or pearl onions, peeled
- 1⁄4 cup balsamic vinegar
- 1 1⁄2 tbsp. sugar
- Kosher salt, to taste
- Put raisins into a small bowl; cover with hot water and let soften for 30 minutes.
- 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.