1 hr 50 mins
1 hr 30 mins
These are sooooo good. This is one of my mom's favorites. Serve them as part of an antipasto tray or as a side to grilled meat. If you can't find these little Italian onions you can sub with pearl onions, but only if you have to :-)I have also used fat back and side meat for the prosciutto. Got this from the book "Saveur Cooks"
My Private Note
Units: US | Metric
- 1Place onions in a bowl of cold water for 10 minutes to loosen skins then peel the papery skins off. (it really does help to soak them).
- 2Mince one of the onions and set aside.
- 3Heat oil in a heavy skillet, large enough to hold all the onions in one layer, over medium heat.
- 4Add prosciutto fat and stir until melted.
- 5Add garlic and the one minced onion and cook until soft and translucent, about 8 minutes.
- 6Add onions in one layer, add sugar, bay leaf, vinegar, salt and 1 cup of water or enough to just barely cover the onions.
- 7Bring to a boil, reduce heat and gently simmer until the onions are tender, about 1 1/2 hours.
- 8Allow to cool to room temperature in the pan juices before serving.
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Nutritional Facts for Cipolline in Agrodolce (Sweet and Sour Onions)
Serving Size: 1 (127 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 161.7
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 2.5 g
- Cholesterol 3.4 mg
- Sodium 295.5 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 1.6 g
- Sugars 11.1 g
- Protein 1.0 g
The following items or measurements are not included:
white wine vinegar