1 Review

I was tempted to add more proscuitto fat and more sugar--but I didn't. I was tempted to really caramelize the outside of the onions--but I didn't. I ***implicitly*** trusted you. And what a success! I definately am inspired by these little jewels. The next time I will try them with some seasoning variations (like cayenne or corriander). Definitely serve them cooled...the texture is better. Great Post! What a treat!

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TooAllergic December 10, 2007
Cipolline in Agrodolce (Sweet and Sour Onions)