Cipollini in Agrodolce |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | To peel the onions whole, cut a thin slice off the root and stem ends of the onion. Make a slit in the skin and peel off the outer layer | |||||||||||
| INGREDIENTS: | ||
| 1 tablespoon extra virgin oil | 1 tablespoon butter | 1-1/2 pounds cipollini onions, peeled and left whole |
| 1/4 cup white wine | 2 tablespoons sugar, preferably natural sugar | 2 tablespoons balsamic vinegar |
| 1 bay leaf | salt and freshly ground black pepper | 1/2 cup seedless red grapes, halved |
| 1/4 cup fresh parsley leaves (optional) | ||
| 1 | Heat the oil and butter over medium-high heat in a large skillet. Add the onions and saute until golden on both sides, about 3 minutes per side. |
| 2 | Add the wine, sugar, vinegar, bay leaf, and a sprinkling of salt and black pepper. Bring to a boil and cover. Lower the heat and simmer for 20 minutes. |
| 3 | Uncover, add the grapes, and stir to warm them through, about 5 minutes. Remove the bay leaf. Transfer the onions to a dish and garnish with parsley if desired. Serve hot or at room temperature. |