The onions are roasted dressed in a sweet and sour combination of balsamic vinegar and brown sugar which gives them the name agrodolce (sweet and sour in Italian). They taste great with cheese or as a side with meats. The sweet and sour flavor pairs well with rich foods.
A typical recipe for agrodolce onions calls for a lot more oil and a lot more vinegar, but I like these proportions as they create a nice crust without becoming too sour and greasy.
|Cippolini onions agrodolce|
15 cippolini onions about 1.5 to 2 inches in diameter (best to use the same size onions, so that they cook evenly)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1 tablespoon brown sugar
10 sprigs thyme
Freshly ground black pepper
- Preheat the oven to 400 F.
- Soak the onions in hot water for 5 minutes. This step helps to loosen their papery skins and makes it easier to peel. Drain the water and peel the onions and set aside.
- In a medium sized bowl, whisk the oil, vinegar, salt, sugar and pepper. Toss the onions with the dressing and lay them out on a baking sheet with the thyme sprigs.
- Roast for 15 minutes and flip them to caramelize the other side. Once again flip them after another 15 minutes. Cook them for a further 10 to 15 minutes till they are soft when pierced with a paring knife.
- Serve at room temperature.