Sweet And Savory Onions Cippudeddi Auruduci |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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first published in Saveur in Issue #18 , this is such a delicious masterpiece of surprising flavor. As a side dish there aren't too many mains that I can think that these onions wouldn' t glorify. Ingredients:
1 3⁄4 lbs. unpeeled small yellow boiling onions |
2 tbsp. butter |
1 tbsp. extra-virgin olive oil |
1⁄3 cup white wine vinegar |
1⁄2 cup wildflower honey |
freshly ground black pepper |
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add onions and blanch for 2 minutes to loosen peels. Drain onions and, when cool enough to handle, peel.
2. Heat butter and extra-virgin olive oil in a large skillet over medium heat. Add onions, stir to coat with butter and oil, then slowly add vinegar. Cook until vinegar evaporates by a third, about 5 minutes, then stir in honey.
3. Reduce heat to low and cook, stirring occasionally, until onions are tender and sauce is creamy and caramel-colored, 30–40 minutes. Transfer to a large shallow serving bowl and season with pepper. Serve chilled or at room temperature.
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