Sweet-and-sour onions

Sweet-and-sour onions

Cipolline in agrodolce

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
3 tablespoons olive oil
800g cipolline, peeled and soaked in water for 20 minutes
4 tablespoons strong white wine vinegar
4 tablespoons dry white wine
2 tablespoons plain white flour
2 tablespoons caster sugar
salt
pepper
1 litre Chicken stock
or 1 litre Vegetable stock

Method

  1. Preheat the oven to 160ºC.
  2. Pour the oil into an ovenproof dish and then fry the onions until they start to colour. Add the vinegar and wine and leave for a few minutes to allow some of the vinegar to evaporate. Sprinkle in the flour and mix well, then add the sugar and some salt and pepper. Add the stock, mix again, then put in the preheated oven for 2 hours. A thick sauce will be produced and the onions will be brown, shiny and cooked.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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