7 Reviews

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.

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evelyn/athens August 20, 2014

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

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MarraMamba August 19, 2014

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.

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COOKGIRl January 10, 2011

Lovely sweet and sour cipollines. I did increase the balsamico to 1/2 cup after tasting, and added salt and herbs as well.

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rosslare March 15, 2010

I need to do this again. Because my onions were overcooked and much sweeter than I expected.. They, however, are utterly delicious.

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BarbryT September 22, 2008

This was very good. I will make again. I learned that if you use less onions you must reduce the amount of liquid accordingly, otherwise it takes a very long time to cook.

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LoveGoodFood April 26, 2007

love this recipe! Needed a less $$ alternative to the balsalmic cipolline pickled onions at Whole Foods. Trader Joes has cipollines!

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Buster's friend December 28, 2006
Cipolline in Agrodolce