Cooking these slightly sharp-flavored onions agrodolce style turns them into a delicious side dish or try chopping them coarsely and tossing with mixed salad greens!
- 1 # Cippolini onions-peeled
- 2 T Olive oil
- 1 T Sugar
- 6 e whole cloves
- 2 e bay leaves
- ½ c golden raisins
- ½ c water
- ½ c La Saba or red wine vinegar
- 1 c red wine
-Sauté onions in olive oil, sugar and S&P until lightly browned
-Place cloves and bay leaves in cheesecloth-tie together to make sachet.
-Add sachet, raisins and water and stir. Add LaSaba and red wine.
-Simmer on low for about 30 minutes until reduced—stirring occasionally.
-Remove sachet and adjust seasonings (S&P, sugar)
-Remove onions and raisins to bowl and keep warm.
-Serve with grilled roasted meats or poultry