Ingredients
-
1
-
2
-
1
-
1
-
2
-
1
-
1/2
-
1/2
-
1
-
-
-
-
-
-
Directions
Cipolline in Agrodolce (Sweet and Sour Onions), These are sooooo good This is one of my mom’s favorites Serve them as part of an antipasto tray or as a side to grilled meat If you can’t find these little Italian onions you can sub with pearl onions, but only if you have to :-)I have also used fat back and side meat for the prosciutto Got this from the book Saveur Cooks , I was tempted to add more proscuitto fat and more sugar–but I didn’t I was tempted to really caramelize the outside of the onions–but I didn’t I ***implicitly*** trusted you And what a success! I definately am inspired by these little jewels The next time I will try them with some seasoning variations (like cayenne or corriander) Definitely serve them cooled the texture is better Great Post! What a treat!, These are sooooo good This is one of my mom’s favorites Serve them as part of an antipasto tray or as a side to grilled meat If you can’t find these little Italian onions you can sub with pearl onions, but only if you have to :-)I have also used fat back and side meat for the prosciutto Got this from the book Saveur Cooks
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Steps
|
1
Done
|
Place Onions in a Bowl of Cold Water For 10 Minutes to Loosen Skins Then Peel the Papery Skins Off. (it Really Does Help to Soak Them). |
|
2
Done
|
Mince One of the Onions and Set Aside. |
|
3
Done
|
Heat Oil in a Heavy Skillet, Large Enough to Hold All the Onions in One Layer, Over Medium Heat. |
|
4
Done
|
Add Prosciutto Fat and Stir Until Melted. |
|
5
Done
|
Add Garlic and the One Minced Onion and Cook Until Soft and Translucent, About 8 Minutes. |
|
6
Done
|
Add Onions in One Layer, Add Sugar, Bay Leaf, Vinegar, Salt and 1 Cup of Water or Enough to Just Barely Cover the Onions. |
|
7
Done
|
Bring to a Boil, Reduce Heat and Gently Simmer Until the Onions Are Tender, About 1 1/2 Hours. |
|
8
Done
|
Allow to Cool to Room Temperature in the Pan Juices Before Serving. |
