Easy Italian Recipes

 MAKE 6-8 SERVINGS

- 1 lb (500 g) cipolline onions, about 11/2 inches (4 cm) in diameter
- 2 cups (16 fI oz/500 ml) white wine vinegar
- 2 cups (16 fI oz/500 ml) balsamic vinegar
- 3 tablespoons granulated sugar
- 3 tablespoons firmly packed brown sugar
- 1/4 teaspoon salt

Agrodolce means "sweet and sour," a flavoring particularly popular in southern Italy and usually achieved by mixing vinegar and sugar. For this recipe, an inexpensive young balsamic vinegar should be used in piace of a more expensive aged vinegar. Cipolline are small, flat Italian onions. They are available in some supermarkets and farmers' markets. Pearl onions or small boiling onions may be substituted. Serve these piquant onions alongside a platter of cheeses and sliced cured meats, such as prosciutto and coppa.

Bring a large saucepan three-fourths full of water to a boil. Add the onions and cook for 30 seconds. Drain, piace under cold running water to stop the cooking, and drain again. Using a small, sharp knife, trim off the root end of each onion and slip off the skin. Do not cut too deeply into the onions or they will fall apart.
In a nonreactive saucepan, combine the white wine and balsamic vinegars, granulated and brown sugars, and salt. Bring to a boil over medium-high heat, stirring to dissolve the sugars. Add the onions and cook unti) softened when pierced with the tip of a knife, 2-3 minutes. Remove from the heat and let cool for about 1 hour.
Transfer the onions and liquid to a nonreactive container, making sure that the onions are submerged in the liquid. Cover and let stand for 1 week at room temperature before using, to allow the onions to mellow and absorb the flavors. The onions will keep for up to 6 months in the refrigerator.

Buon appetito!