Cipolline In Agrodolce Recipes

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SWEET-AND-SOUR CIPOLLINE ONIONS



Sweet-and-Sour Cipolline Onions image

Categories     Onion     Side     Marinate     Cocktail Party     Quick & Easy     Vinegar     Red Wine     Spring     Edible Gift     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 10

2 lb cipolline or small (1 1/2-inch) white boiling onions, left unpeeled
1 cup sugar
1/4 cup water
1 cup dry red wine
1 cup red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
10 whole black peppercorns
1 Turkish or 1/2 California bay leaf
1 tablespoon balsamic vinegar

Steps:

  • Blanch onions in a large pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.
  • Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, gently swirling pan, until deep golden.
  • Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden). Return pan to heat and simmer, stirring, until caramel is dissolved.
  • Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf and simmer, uncovered, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to a bowl using a slotted spoon, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Stir in balsamic vinegar, then pour liquid over onions and cool to room temperature. Chill, covered, 1 to 3 days (for flavors to develop).
  • Serve chilled or at room temperature.

CIPOLLINI IN AGRODOLCE



Cipollini in Agrodolce image

These sweet-and-sour onions are often part of Italian antipasti, served warm or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

3 pounds cipollini or pearl onions, root ends trimmed
2 tablespoons extra-virgin olive oil
1 bay leaf
1 sprig fresh thyme
2/3 cup red-wine vinegar
1/2 cup dry red wine
2 tablespoons plus 2 teaspoons sugar
2 1/2 teaspoons coarse salt
Freshly ground pepper

Steps:

  • Bring a large pot of water to a boil. Add onions; reduce heat to medium-low. Simmer onions until tender, 25 to 30 minutes. Drain; let cool. Peel onions.
  • Heat oil with bay leaf in a large saute pan over medium heat until hot but not smoking. Add thyme. Add half of onions; cook, stirring, until deep golden brown in spots, about 5 minutes. Transfer to a bowl with a slotted spoon. Repeat with remaining onions. Add first batch to pan.
  • Stir together vinegar, wine, sugar, and salt; add to pan. Reduce heat to medium-low. Cook, stirring occasionally, until liquid is syrupy and glazes onions, 20 to 25 minutes. Season with pepper.

CIPOLLINE IN AGRODOLCE



Cipolline in Agrodolce image

I found this recipe for my Italian FIL. He said he'd never heard of them but his mother DID make "jubilee onions." I figure if calamari = galama, sopressata - soopesage, cavatelli = gavadeel, then cipollini = jubilee. This is a very simple, straightforward recipe as are many Italian recipes.

Provided by Elmotoo

Categories     Onions

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 tablespoons butter
2 lbs peeled cipolline onions
1/3 cup sugar
1/3 cup balsamic vinegar
1/2-1 cup water (maybe more)
3 drops fresh lemon juice

Steps:

  • Heat the butter in a pan large enough to hold the onions.
  • Cook the onions in the butter for a few minutes while stirring.
  • Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
  • Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
  • Sprinkle with lemon juice & serve.

Nutrition Facts : Calories 419, Fat 23.2, SaturatedFat 14.7, Cholesterol 61.1, Sodium 173.2, Carbohydrate 58.8, Fiber 4.1, Sugar 31.7, Protein 3.2

CIPOLLINE IN AGRODOLCE (SWEET AND SOUR ONIONS)



Cipolline in Agrodolce (Sweet and Sour Onions) image

Make and share this Cipolline in Agrodolce (Sweet and Sour Onions) recipe from Food.com.

Provided by threeovens

Categories     Onions

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 cup raisins
3 tablespoons extra virgin olive oil
1 1/2 lbs cipolline onions or 1 1/2 lbs white pearl onions, peeled
1/4 cup balsamic vinegar
1 1/2 tablespoons sugar
kosher salt

Steps:

  • Put raisins in a small bowl and cover with hot water; let soften about 30 minutes.
  • Heat oil in a skillet over medium high heat.
  • Add onions and cook until golden brown, about 8 to 10 minutes.
  • Pour off oil; drain raisins and add to skillet with vinegar, sugar, and season with salt.
  • Cook, stirring, until sauce thickens, about 2 to 3 minutes.

Nutrition Facts : Calories 233.5, Fat 10.3, SaturatedFat 1.4, Sodium 7.3, Carbohydrate 36.3, Fiber 3, Sugar 22.7, Protein 2.1

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  • Add the onions to the boiling water and cook for 3 minutes. Using a slotted spoon, transfer the onions to the ice bath. As soon as the onions are cool enough to handle, use a paring knife to peel them.
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