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!
- 453.59 g cipolline onion
- 29.58 ml extra virgin olive oil
- 14.79 ml prosciutto fat, minced
- 1 garlic clove, peeled and minced
- 29.58 ml sugar
- 1 bay leaf
- 118.29 ml white wine vinegar
- 2.46 ml salt
- 236.59 ml water
Directions See How It's Made
- 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).
- Mince one of the onions and set aside.
- Heat oil in a heavy skillet, large enough to hold all the onions in one layer, over medium heat.
- Add prosciutto fat and stir until melted.
- Add garlic and the one minced onion and cook until soft and translucent, about 8 minutes.
- Add onions in one layer, add sugar, bay leaf, vinegar, salt and 1 cup of water or enough to just barely cover the onions.
- Bring to a boil, reduce heat and gently simmer until the onions are tender, about 1 1/2 hours.
- Allow to cool to room temperature in the pan juices before serving.