Cipolline in Agra Dolce

Onions with sour and sweet sauce (Agra Dolce) from the Latium (Rome) region of Italy

Yield:
Serves 4 to 6 as a contorni
Category:
Vegetables
Cuisine:
Italian

INGREDIENTS:

  • 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

DIRECTIONS:

  1. Put raisins into a small bowl; cover with hot water and let soften for 30 minutes.
  2. 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.

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