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July 30, 2006
Sweet & Sour Cipollini Onions
Cipollini onions are an Italian cooking onion, prized for their flavor when braised, roasted or grilled.
This recipe is based on Cipollini Agro Dolce from More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff. The combination of onion, wine, vinegar, sugar and chile really create a complex and delicious flavor. A pretty and impressive side dish.
1 bunch Cipollini onions
1 c white cooking wine
1 c Water
1 TBS Olive oil
Sea Salt & Freshly ground black pepper
1/2 tsp tarragon
1 sm fresh Red chile pepper; halved and seeded.
2 TBS Sugar
2 TBS Red wine vinegar
1TBS Tomato paste
Remove the thin onion skin from the onions. Remove the green tops if they are still attached. Trim any fine roots that are extending off the bulb. If the onions are larger than 2" cut them into halves or quarters through the root end. DO not remove the internal root bunch, this keeps the layers together. Place onions in a single layer in a large pot. Add the wine, water, olive oil, salt, pepper and tarragon. Place one or both halves of the chili pepper into the pan, depending on your preference. Bring to a boil, cover, and boil slowly for 10 minutes, stirring occasionally.
Remove cover and add sugar, vinegar, and tomato paste, stirring to combine. Boil down liquid, stirring often, to glaze onions with juices, until the sauce has thickened and onions are tender, approximately 25 minutes. Remove the chile pepper before serving.
Posted by Christine at July 30, 2006 12:50 AM
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