One of the things that can often be found at an appetizer bar are sweet and sour onions. These are not just any onions, but adorable baby cipollini onions cooked down with vinegar and sugar; a method of cooking called agrodolce (which basically means sweet and sour). There are many recipes out there requiring various amounts of cooking time, using different types of vinegar and different types of onions. This recipe is a very simple way to make them thanks to Mario Batali. In a previous blog post I gave you a recipe for Thelma’s Roasted Red Peppers. These cipollini would be a great accompaniment to that recipe along with a bowl of olives for the makings of an at-home appetizer bar, along with……………. a lovely glass of Italian red wine.
Here’s your list of ingredients:
Adorable baby cipollini (about 20 of them)
2 bay leaves
1 T. sugar
2 T. red wine vinegar
salt and pepper to taste
When the water comes to a raging boil, toss in the unpeeled, trimmed onions. Boil them for about 7 minutes.
Isn’t an appetizer bar a lovely idea? Come to Rome with me and let’s go to one together! Booking now for Late spring/early summer and October 2013!