Italian Sweet And Sour Baby Cipolline Onions

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Italian Sweet And Sour Baby Cipolline Onions

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 24

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound Italian cipolline -- unpeeled

OR pearl onions

1 1/2 tablespoons extra-virgin olive oil

3 tablespoons white wine vinegar

1/4 cup sugar

1/4 cup water

Dried oregano -- (optional)

Salt and freshly ground black pepper -- to taste

 

Makes 4 to 6 servings

 

Cooking vegetables in a sweet and sour sauce, or agrodolce, is an

economical Italian method of both flavoring and preserving them. As the

small, flat cipolline onions typically used in Italy are hard to come by

here, pearl onions can be substituted. If pearl onions are unavailable,

small boiling onions of uniform size - preferably no larger than 1/2 inches

in diameter - can be substituted.

 

While you can use a nonstick skillet in this recipe, the onions will not

color as nicely and the sauce will take longer to caramelize.

 

In a medium stockpot or large saucepan filled with boiling water, blanch

the onions for 2 to 3 minutes, depending on size. Drain in a colander and

rinse under cold running water. Transfer to a cutting board; cut off the

root ends and peel.

 

In a large nonreactive skillet, heat the oil over medium heat. Add the

onions and cook, stirring often, until lightly browned, 3 to 5

minutes. Slowly pour in 2 tablespoons of the vinegar and stir quickly to

coat the onions before it evaporates. Add the remaining vinegar, remove

the skillet from the heat, and stir quickly to coat the onions. Sprinkle

in the sugar, stirring to coat. Add the water, stirring to combine.

 

Return the skillet to the heat and increase the heat to medium-high. When

the mixture reaches a simmer, reduce the heat to low. Cook, uncovered,

stirring occasionally until the onions are tender but still crunchy, about

20 minutes, depending on the size of the onions. The sauce should be

thickened and honey-colored. If not, transfer the onions with a slotted

spoon to a shallow serving bowl. Bring the cooking liquids to a boil over

medium heat and reduce, stirring occasionally, until the proper color and

consistency are achieved. Pour the sauce over the onions, stirring to

combine. Season with the oregano (if using), salt, and pepper. Serve

slightly warm or at room temperature.

 

Advance Preparation: The onions will keep for two to three days, tightly

covered, in the refrigerator. Bring to room temperature before serving.

 

Variation: Without blanching them first, cook small, sturdy young carrots

(about 2 inches long and 3/4 inches wide) in the same manner

 

Per Serving: Calories 126, Protein 1 g, Total Fat 5 g, Saturated Fat 1 g,

Cholesterol 0 mg, Carbohydrate 20 g, Dietary Fiber 2 g, Sodium 272 mg

 

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