See the Recipe. Paolo Destefanis

(Cippudeddi Auruduci)
The wildflower honey adds a wonderful flavor to the onions, but if it’s hard to find, any honey will do.

Yield: serves 6-8


  • 1 34 lb. unpeeled small yellow boiling onions
  • 2 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
  • 13 cup white wine vinegar
  • 12 cup wildflower honey
  • Freshly ground black pepper


  1. Bring a large pot of salted water to a boil over high heat. Add onions and blanch for 2 minutes to loosen peels. Drain onions and, when cool enough to handle, peel.
  2. Heat butter and extra-virgin olive oil in a large skillet over medium heat. Add onions, stir to coat with butter and oil, then slowly add vinegar. Cook until vinegar evaporates by a third, about 5 minutes, then stir in honey.
  3. Reduce heat to low and cook, stirring occasionally, until onions are tender and sauce is creamy and caramel-colored, 30–40 minutes. Transfer to a large shallow serving bowl and season with pepper. Serve chilled or at room temperature.