Cipolline in Agrodolce – An Italian Recipe

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Cipolline in Agrodolce

A simple but effective side dish that can enhance the flavour of the dish it serves: sweet and sour onions!
A great traditional classic, ideal to serve warm or at room temperature, perhaps as an appetiser with more or less mature cheeses.

The vinegar’s pungent flavour is softened by the sweetness of the sugar, and the addition of butter makes the icing especially soft and silky. As a result, you’ll have a dish with a deliciously balanced flavour that tastes even better the next day.

This is a tasty and delicious side dish that goes well with grilled meat or fish. Sweet and sour onions pair well with rich and savoury main courses. Bittersweet’s sweetness and tartness help to balance out the stronger flavours, creating a perfect balance!

Ingredients (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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A simple but effective side dish that can enhance the flavour of the dish it serves: sweet and sour onions! A great traditional classic, ideal to serve warm or at room temperature, perhaps as an appetiser with more or less mature cheeses. The vinegar’s pungent flavour is softened by the…

A simple but effective side dish that can enhance the flavour of the dish it serves: sweet and sour onions! A great traditional classic, ideal to serve warm or at room temperature, perhaps as an appetiser with more or less mature cheeses. The vinegar’s pungent flavour is softened by the…