Sweet and sour onions

Sweet and sour onions

Cipolle in saor

By
From
Venice
Makes
1 kg
Photographer
Helen Cathcart

Venetians love the sweet and sour flavour of these onions and add them to all sorts of foods. Once you have made them you can enjoy them with grilled meats and cheeses, or see the recipes for pumpkin in Saor.

Ingredients

Quantity Ingredient
1kg white onions, sliced into half moons
120ml olive oil
2 teaspoons salt, to taste
2 bay leaves
4 tablespoons white wine vinegar
1 teaspoon caster sugar

Method

  1. In a large saucepan cook the onions with the oil, salt and bay leaves for 35–40 minutes over a very low heat. Add the vinegar and sugar and continue to cook for 5 minutes. Remove from the heat and cool to room temperature.
  2. Store any leftover onions in a sealed contained in the fridge for up to 7 days.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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