Cipolline in Agro Dolce (Sweet-and-Sour Onions)

Here is another classic Piemontese recipe from Brian.

These show up at almost every meal in Piemonte. Sometimes they’re a cold appetizer in their own right, but they can also become an ingredient in other dishes, such as Insalata Russa (Potato and Tuna Salad).

4 servings

1 pound small onions
1 cup red wine vinegar
½ cup olive oil
3 tablespoons sugar
½ teaspoon salt

NOTE: In Italy, cipolline—small, flat onions—are used; substitute pearl onions if you must.

Bring 4 quarts of water to a boil and blanch the cipolline for 3 minutes Drain cool, and remove the skins.

In a saucepan, bring the vinegar to a boil and add the oil, sugar, salt, and onions. Lower the heat simmer until the onions are fork tender and the sauce is reduced to a syrup consistency, about 30 minutes.

Serve hot or cold.

Pictures courtesy of Brian Yarvin and Wikimedia Commons.