Best Sweet And Sour Cipolline Onions Recipes

SWEET-AND-SOUR CIPOLLINE ONIONS

Steps:

• Blanch onions in a large pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.
• Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, gently swirling pan, until deep golden.
• Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden). Return pan to heat and simmer, stirring, until caramel is dissolved.
• Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf and simmer, uncovered, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to a bowl using a slotted spoon, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Stir in balsamic vinegar, then pour liquid over onions and cool to room temperature. Chill, covered, 1 to 3 days (for flavors to develop).
• Serve chilled or at room temperature.

SWEET AND SOUR CIPOLLINE ONIONS

Steps:

• In a large sauté pan heat 1⁄4 cup extra-virgin olive oil and 2 ounces butter over medium heat. Cook, stirring, until butter is lightly browned, about 3 minutes. Add 1 bay leaf and 1 pound medium whole cipolline onions, peeled. Season with salt and black pepper. Cook, stirring occasionally, until onions are browned and caramelized on both sides, about 12 minutes. Add 2 tablespoons sugar and cook until all granules have dissolved. Add 1 cup red wine vinegar and simmer until reduced com-pletely, about 20 minutes. Add 1 cup chicken stock, then turn heat down to low. Simmer until onions are tender and liquid is reduced by half. Remove pan from heat and finish with 1 tablespoon balsamic vinegar and salt and pepper to taste. Serve warm or at room temperature.