Sweet-and-Sour Little Onions (Cipolline in Agrodolce)
Here, the aromatic vinegar is combined with sugar to create a rich sweet-and-sour brown glaze for small onions, a favorite dish both in the birthplace of aceto balsamico and in Lombardy, Emilia-Romagna's neighbor to the north. Serve warm for the best flavor as an accompaniment to roast pork or turkey.
- 2 lb. pearl onions
- 2 cups meat stock
- 4 Tbs. (1/2 stick) unsalted butter
- 1/4 cup balsamic vinegar
- 1 Tbs. sugar
- Salt and freshly ground pepper, to taste
In a large, heavy fry pan 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 vinegar, sugar, salt and pepper. Reduce the heat to low and cook, uncovered, shaking the pan occasionally, until the onions are very tender when pierced with a fork, about 30 minutes. Add a little warm water if needed to keep the onions moist.
Transfer to a serving dish and serve warm.