Cipolline in Agrodolce (Sweet and Sour Onions)

READY IN: 1hr 50mins
Recipe by Ilysse

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"

Top Review by TooAllergic

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!

Ingredients Nutrition


  1. Place 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).
  2. Mince one of the onions and set aside.
  3. Heat oil in a heavy skillet, large enough to hold all the onions in one layer, over medium heat.
  4. Add prosciutto fat and stir until melted.
  5. Add garlic and the one minced onion and cook until soft and translucent, about 8 minutes.
  6. Add onions in one layer, add sugar, bay leaf, vinegar, salt and 1 cup of water or enough to just barely cover the onions.
  7. Bring to a boil, reduce heat and gently simmer until the onions are tender, about 1 1/2 hours.
  8. Allow to cool to room temperature in the pan juices before serving.

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