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