Sweet and Sour Onions (cipolle in agrodolce) Recipe

Sweet and sour onions, or cipolle in agrodolce, is a popular Italian side dish with a delicious balance of tangy vinegar and sweet honey. It originates from regions in Italy that favor bold flavors, particularly in areas like Tuscany and Sicily, where agrodolce (sweet and sour) dishes are staples. Let me show you how I make this dish, drawing inspiration from traditional recipes with my own spin.

Notes on What to Expect:

Expect the onions to retain a slight crunch, contrasting with the sweet and tangy syrup. They’re perfect for serving with roasted meats, grilled vegetables, or even as a topping for salads.

Ingredients:

• 1 to 1 1/2 pounds of boiling or pearl onions
• 3 tablespoons extra virgin olive oil (or butter)
• 3 tablespoons cider, malt, or white wine vinegar
• 1 tablespoon honey
• Kosher salt to taste
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Prep Time: 20 minutes

Calories per Serving: 183 calories

Equipment Needed:

• A large pot for boiling onions
• A frying pan
• Knife and cutting board
• A large spoon or spatula
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Method:

1. Peel the onions: If you’re using pearl or small cipollini onions, blanch them briefly in boiling water for about 1 minute, then plunge them into ice water. The skins will slip off easily. For larger onions, simply slice off the ends and peel as you would a regular onion.
2. Boil the onions: Bring a pot of salted water to a boil. Add the onions and cook them for 4 to 10 minutes, until tender but still al dente (they will cook further in the pan).
3. Fry the onions: Heat olive oil or butter in a frying pan over medium-high heat. Once hot, add the onions, allowing them to brown slightly (about 4-5 minutes).
4. Prepare the vinegar and honey mixture: While the onions cook, mix the vinegar and honey in a bowl until the honey dissolves. Add this mixture to the pan with the onions. Be prepared for some sizzling! Stir the onions to coat them in the syrupy mixture.
5. Reduce to a syrup: Allow the vinegar-honey mixture to reduce, thickening into a syrup-like consistency. Stir occasionally to coat the onions evenly. Taste and add salt as needed.
6. Serve: These onions are delicious both hot or at room temperature. You can even sprinkle a bit of fancy salt like fleur de sel for an extra touch of flavor.

Variations and Tips:

• Oil and fat options: You can switch up the olive oil with walnut oil or duck fat for a richer flavor.
• Sweetener substitutions: If honey isn’t your preference, you can use brown sugar, agave nectar, or maple syrup.
• Dietary needs: For a vegan version, simply use olive oil and maple syrup instead of butter and honey.
• Flavor variations: Add a few sprigs of rosemary or a pinch of chili flakes for a bit of herbaceous or spicy kick.
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Nutritional Information Per Serving:

• 183 Calories
• 10g Fat
• 22g Carbs
• 2g Protein

I hope this guide has made preparing sweet and sour onions seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!