Italian sweet and sour onions—called cipolline agrodolce—typically are small whole onions simmered with sugar and vinegar. But Ristorante Barbieri in Calabria uses sliced tropea onions, a variety that is a specialty of the region. We apply their technique to standard supermarket red onions. The slices are cooked briefly—just about 15 minutes—to soften them slightly. They will not reduce to a sticky, jammy consistency; these are not caramelized onions. Be sure to use a nonreactive skillet to avoid an interaction between the metal and the vinegar. Agrodolce onions are a great accompaniment to grilled or roasted meats, add them to an antipasto platter or use them in sandwiches or on pizza.
Notes
- Don’t use dark brown sugar. Its color will darken the onions and its molasses flavor is too assertive.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 large red onions - about 1½ pounds, halved and sliced crosswise about ⅛ inch thick
- ½ packed cup light brown sugar
- 1 cup red wine vinegar
- kosher salt
Instructions
- In a nonreactive 12-inch skillet, combine the oil, onions, sugar, vinegar and 1 teaspoon salt.
- Cook over medium-high, uncovered and stirring occasionally, until the pan is almost dry and the onions are slightly softened (they will retain some texture, not turn jammy and soft), about 15 minutes.
- Transfer to a bowl or container and let cool.
- In an airtight container in the refrigerator, the onions will keep for up to 1 week; bring to room temperature before serving.