Sweet and sour small white onions

Sweet and sour small white onions

Cipolline in agrodolce

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

In this classic Sabbath dish, onions are simmered with sultanas in a delicious sweet and sour sauce made with sugar, red wine vinegar and marsala.

Ingredients

Quantity Ingredient
5 tablespoons extra virgin olive oil
675g small white onions, peeled but left whole
2 tablespoons sugar, or to taste
2 tablespoons red wine vinegar
75g sultanas
2 tablespoons dry marsala
4 tablespoons hot water
salt
freshly ground black pepper

Method

  1. Heat the olive oil in a large frying pan and add the onions. Cover and cook over a gentle heat for about 25 minutes or until the onions start to soften.
  2. Dissolve the sugar in the vinegar, then add to the pan, along with the sultanas, marsala and the hot water. Stir well and season with salt and pepper. Simmer for a further 40 minutes or until the onions are golden and the sauce is caramelized. Transfer to a serving dish and serve chilled.
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