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Milanese Sweet-and-Sour Onions-(Cipolle in Agrodolce)
3 pounds pearl onions
3 tablespoons unsalted butter
1 cup golden raisins
1/4 cup white wine vinegar
2 teaspoons sugar
salt and freshly ground black pepper
To peel onions, cut a small X in root end of each onion. Bring a large pot of water to boil over high heat. Drop onions into the water. After about 30 seconds, drain. As soon as onions are cool enough to handle, pull off skins and detach roots and be careful not to remove any of the onion layers.
In a heavy-bottomed skillet in which onions will fit in a single layer, melt butter over medium heat. Add onions and stir until they are coated with butter. Add water to a depth of 1 inch. Cook, turning onions occasionally, until they begin to soften, about 10 minutes.
Add raisins, vinegar, sugar, salt and pepper; stir well. Reduce heat and simmer, stirring occasionally, until onions are tender when pierced with a wooden skewer, 45 minutes to 1 hour, depending on size of onions. If the pan becomes dry during cooking, add a tablespoon or so of water as needed.
Increase heat to medium-high and cook onions, turning once or twice, until most of liquid evaporates and onions are glazed and golden, about 5 minutes. Adjust seasonings. Transfer to a warmed serving dish and serve hot.
Serves 6.
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Milanese Sweet-and-Sour Onions-(Cipolle in Agrodolce)
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Category: Recipes
Prep Time: Cook Time: Total Time:
Milanese Sweet-and-Sour Onions-(Cipolle in Agrodolce)
3 pounds pearl onions
3 tablespoons unsalted butter
1 cup golden raisins
1/4 cup white wine vinegar
2 teaspoons sugar
salt and freshly ground black pepper
To peel onions, cut a small X in root end of each onion. Bring a large pot of water to boil over high heat. Drop onions into the water. After about 30 seconds, drain. As soon as onions are cool enough to handle, pull off skins and detach roots and be careful not to remove any of the onion layers.
In a heavy-bottomed skillet in which onions will fit in a single layer, melt butter over medium heat. Add onions and stir until they are coated with butter. Add water to a depth of 1 inch. Cook, turning onions occasionally, until they begin to soften, about 10 minutes.
Add raisins, vinegar, sugar, salt and pepper; stir well. Reduce heat and simmer, stirring occasionally, until onions are tender when pierced with a wooden skewer, 45 minutes to 1 hour, depending on size of onions. If the pan becomes dry during cooking, add a tablespoon or so of water as needed.
Increase heat to medium-high and cook onions, turning once or twice, until most of liquid evaporates and onions are glazed and golden, about 5 minutes. Adjust seasonings. Transfer to a warmed serving dish and serve hot.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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