Italian cuisine · Vegetable Dishes

Cipolline in Agrodolce

Small onions glazed sweet and sour in balsamic – a classic antipasto.

Ingredients · for 4 servings

• 800 g pearl onions
• 4 tbsp balsamic vinegar
• 2 tbsp sugar
• 4 tbsp olive oil
• 2 bay leaves
• 200 ml vegetable stock
• 1 sprig rosemary
• Salt
• Pepper

Instructions

1. Blanch the onions for 2 minutes, refresh them in cold water and peel them; the skin comes off effortlessly this way.
2. Brown them all over in olive oil over medium heat for 8 minutes.
3. Sprinkle the sugar over them and let it caramelise without stirring.
4. Deglaze with balsamic and add the stock, bay leaves and rosemary.
5. Braise covered for 20 minutes until the onions are soft.
6. Take off the lid and reduce the liquid to a glossy syrup, then season with salt and pepper.
7. Serve lukewarm or cold.