I found some cipollini onions at the market on the weekend and they reminded me of a recipe I have always “seen” in Alistair Little’s Italian Kitchen Cookbook…one of my favourite recipe books of all time. But then of course I couldn’t find it!
What are they? According to TheKitchn…”Their name literally means “little onion” in Italian, and indeed they are! Cipollinis are about the size of a golf ball with a slightly flattened appearance. They’re thin-skinned and have translucent white flesh with more residual sugar than your average yellow or white onion.”
But I figure baby onions would be fine with this same treatment and worth it just have the sweet and sour, agrodolce sauce.
So I googled what I could remember and realised that the recipe must be “agrodolce” or Italian sweet and sour …so this is what resulted! A new discovery of deliciousness that will be a new favourite for sure!
Prep time: 15 minutes Cooking time: 20-25 minutes
- 5-6 cipollini onions or baby onions
- 1/2 cup of raisins
- Salt and pepper
- 2-3 tablespoons of olive oil
- 1/2 cup boiling water
- 3 tablespoons balsamic vinegar
- 1.5 tablespoons sugar
1. Place raisins into bowl and cover with hot water, allow to sit for next 30 minutes. You want the raisins to absorb the water and get close to bursting. This is key to the agrodolce sauce’s success.
2. Meanwhile, peel the onions. Heat the oil in a small pan that fits them all in one layer. Heat oil until hot, add onions, salt and pepper and ….then Cook onions slowly for 10-15 minutes until brown on all sides and tender.
3. Drain raisins (after 30 minutes), add to pan with onions, add sugar, balsamic vinegar and allow to bubble until vinegar evaporates and some of the raisins burst to form a sauce. Onions will caramelise and absorb some of the sauce. I added 2 tablespoons of water to help the process along a bit too.
4. Place directly onto platter and serve alongside grilled vegetables and roast meats. Perfect to have in the fridge so next time I am going ro make double this batch!!