Sweet and Sour Onions (Cipolline in Agrodolce)

  • Serves

    serves 4-6


This dish is beloved in Rome, where it pairs beautifully with roasted meats like porchetta.


  • 12 cup raisins
  • 3 tbsp. extra-virgin olive oil
  • 1 12 lb. cipolline or pearl onions, peeled
  • 14 cup balsamic vinegar
  • 1 12 tbsp. sugar
  • Kosher salt, to taste


Step 1

Put raisins into a small bowl; cover with hot water and let soften for 30 minutes.

Step 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.

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