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Sweet and Sour Onions

List of Ingredients




These are delicious with roasted meat, especially game, or as part of a vegetable antipasto platter. The perfect onion to use in this recipe is the Barletta, a sweet Italian onion shaped like a flattened sphere; it is available in some markets in the late summer and early fall. If you cannot get this type of onion, use white pearl onions or tiny yellow onions, which are available periodically throughout the year.


1 lb. Barletta, white pearl or tiny yellow onions, no larger than 3/4" in
diameter
1 Tbsp. vegetable oil
1 Tbsp. sugar
1 tsp. kosher salt
2 Tbsp. mild white wine vinegar
2 Tbsp. water






Recipe



1
Rinse the onions briefly under cold running water. Blanch in a large pot of boiling water for 5 minutes and drain.
2
When cool enough to handlem peel the onions and trim the root hairs, but leave enough root intact to hold the onion together during cooking. Drain on paper towels.
3
Heat the oil over medium heat until rippling. Add the onions and saute, shaking the pan frequently to color the onions evenly, until the onions are browned on all sides,
about 5 minutes.
4
Sprinkle the sugar and salt over the onions and shake the skillet until the sugar is melted and coats the onions.
5
Pour in the vinegar and water and reduce the heat to low. Simmer uncovered until the onions are tender and liquid is reduced to a glaze, about 6 minutes. Serve warm.

NOTE: The onions can be prepared up to 2 days in advance and brought to room temperature or warmed in a baking dish (with a little broth) before serving.

Makes 4 servings

Christopher Styler, "Primi Piatti"