Prep 15 mins
Cook 20 mins
I found this recipe for my Italian FIL. He said he'd never heard of them but his mother DID make "jubilee onions." I figure if calamari = galama, sopressata - soopesage, cavatelli = gavadeel, then cipollini = jubilee. This is a very simple, straightforward recipe as are many Italian recipes.
- 8 tablespoons butter
- 2 lbs peeled cipolline onions
- 1⁄3 cup sugar
- 1⁄3 cup balsamic vinegar
- 1⁄2-1 cup water (maybe more)
- 3 drops fresh lemon juice
- Heat the butter in a pan large enough to hold the onions.
- Cook the onions in the butter for a few minutes while stirring.
- Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
- Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
- Sprinkle with lemon juice & serve.
We love sweet and sour onions. We LOVED these wonderful sweet and sour onions. Everything was spot on. I made them earlier in the day and we ate them with salad and sandwiches (at room temperature) and thought they were perfection. Thanks.
Superb superb flavor. I put the heat at medium and let it boil down more quickly as I was in a hurry, but these were outstanding, will make again and again
It would be helpful to know how the onions are prepped: sliced into rings, slivered? I added water to completely cover the onions but that proved to be too much and none of it had evaporated. I raised the heat to medium-high and cooked down the liquid to a gooey stage. It worked out perfectly. Served these delicious onions over a bed of organic arugula. Reviewed for Veg Adopt a Tag.