Cipolline in Agrodolce – An Italian Recipe

Cipolline in AgrodolceIngredients (serves 8):

• 1 kg “borrettane” inions – these are the small flat variety
• 3 tablespoons of sugare
• 8 T. of olive oil
• 300ml balsamic vinegar
• salt and pepper
• bay leaf

Procedure

Peel , wash and dry onions. Add the bay leaf to the whole onions making sure not to move them too much and braise until they are golden in colour. Add the sugar and allow to disolve and caramalize, then add the balsamic vinegar and let cook for another 20 minutes until they are soft, do not burn , if necessary during the cooking period add a little water or vegetable broth.

 

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