Cipolline in Agrodolce (Sweet and Sour Onions)

1. 1

   Place onions in a bowl of cold water for 10 minutes to loosen skins then peel the papery skins off.

2. 2

   (it really does help to soak them).

3. 3

   Mince one of the onions and set aside.

4. 4

   Heat oil in a heavy skillet, large enough to hold all the onions in one layer, over medium heat.

5. 5

   Add prosciutto fat and stir until melted.

6. 6

   Add garlic and the one minced onion and cook until soft and translucent, about 8 minutes.

7. 7

   Add onions in one layer, add sugar, bay leaf, vinegar, salt and 1 cup of water or enough to just barely cover the onions.

8. 8

   Bring to a boil, reduce heat and gently simmer until the onions are tender, about 1 1/2 hours.

9. 9

   Allow to cool to room temperature in the pan juices before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.