Cipolline in Agra Dolce
Onions with sour and sweet sauce (Agra Dolce) from the Latium (Rome) region of Italy
1/2 cup raisins
3 tbsp. extra-virgin olive oil
1 1/2 lb. cipolline or pearl onions, peeled
1/4 cup balsamic vinegar
1 1/2 tbsp. sugar
Kosher salt, to taste
YIELD: Serves 4 to 6 as a contorni
COURSE: Vegetables and Sides
- Put raisins into a small bowl; cover with hot water and let soften for 30 minutes.
- Heat oil in a 12" skillet over medium-high heat. Add onions and cook until golden brown, 8–10 minutes; pour off oil. Drain raisins. Add raisins, vinegar, and sugar and season with salt. Cook, stirring, until sauce thickens, 2–3 minutes.