Prep 30 mins
Cook 45 mins
I have not made this version, but my Italian mother made a very similar dish when I a child. It was the only way I would eat onions. It was one of those things she just whipped together, and I never learned how. I hope this will duplicate my childhood memories of it. It is called Cipolline in Agrodolce in Italian.
- 2 lbs white pearl onions
- 2 cups meat stock
- 4 tablespoons unsalted butter
- 1⁄4 cup balsamic vinegar
- 1 tablespoon sugar
- pepper, freshly ground, to taste
- Bring a large saucepan 3/4 full of water to a boil over high heat. Add the onions and cook for 30 seconds.
- Drain and place under cold running water to halt the cooking.
- Drain again.
- Using a small, sharp knife, trim off the root ends and slip off the skins.
- Do not cut the onions too deeply or they will fall apart.
- In a large, heavy frying pay over medium heat, combine the onions, stock and butter.
- Cover and cook, stirring occasionally, until the onions are partially cooked, about 30 minutes.
- Uncover the pan and stir in the vinagar, sugar, salt and pepper.
- Reduce the heat to low and cook, uncovered, shaking the pan occasionaly, until the onions are very tender when pierced with a fork, about 30 minutes.
- Add a bit of warm water if needed to keep the onions moist.
- Serve warm.