Agrodolce Red Onions
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 […]