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Cipolle in Agrodolce — Sweet-and-Sour Glazed Onions
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Source: https://recipheon.com/en/recipes/main-dishes/cipolle-in-agrodolce-sweet-and-sour-glazed-onions
About this recipe
Cipolle in agrodolce are tender Italian onions coated in a glossy glaze of wine vinegar and sugar. Choose small, flattened borettane onions of similar size that will fit in a single layer in the skillet. This recipe starts with raw onions that have already been peeled, and the stated weight is their edible weight. First they brown lightly, then simmer gently, covered, until tender; only then do you add the vinegar and sugar. This gives the centers time to cook before the sauce begins to thicken. The finished glaze should coat the onions and remain fluid, not set into hard caramel. These quantities make four side-dish portions, served warm with the sauce.
Ingredients
Onions and glaze
500 g fresh raw borettane onions, peeled and trimmed, whole and flattened, about 2.5–3.5 cm in diameter; edible weight without papery skins or roots
20 ml extra-virgin olive oil
200 ml water, divided: 150 ml for braising and 50 ml for topping up the liquid and making the glaze; no liquid is drained off
60 ml white wine vinegar with 6% acidity
30 g white sugar
3 g salt
0.5 g ground black pepper
Steps
Check the peeled onions and remove any remaining dry skin and roots without cutting deeply into the base that holds the layers together. Rinse briefly, dry thoroughly, and weigh out 500 g. Set out a skillet about 24 cm in diameter with a well-fitting lid, large enough to hold the onions in a single layer. Measure 150 ml of water for braising and set the remaining 50 ml aside separately.
Heat the olive oil over medium heat and arrange the onions flat-side down in the skillet. Cook for about 6–8 minutes, turning halfway through, until light golden patches appear. Do not wait for a dark brown crust; reduce the heat if they brown too quickly.
Pour in 150 ml of water, add the salt, and cover the skillet. Simmer over low heat for about 20–25 minutes, keeping the liquid gently bubbling and carefully turning the onions a few times. If the bottom starts to dry out, add the reserved 50 ml of water a spoonful at a time and cover again. Before the next stage, test the largest onion with the tip of a small knife: it should slide into the center easily, without firm resistance, while the onion stays whole; if needed, braise for about 5 minutes longer.
Mix the vinegar with the sugar, pepper, and any unused reserved water. Pour over the tender onions and cook uncovered over medium heat for about 8–10 minutes, gently turning the onions and spooning the sauce over them. Toward the end, lower the heat and watch the sauce: it should become glossy, coat the onions, and run off a spoon slowly but still freely. Remove the skillet from the heat before the bottom dries out and the sugar starts to darken; the glaze will thicken a little more after cooking.
Transfer the onions to a platter and spoon over the glaze left in the skillet. Serve warm as a side dish, dividing the onions and sauce into four portions. Move them gently with a spoon so they keep their shape and glossy coating.
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