Sweet and Sour Cipollini Onions

Randy Mayor; Leigh Ann Ross; Kathryn Conrad

Pearl onions or boiling onions also work well in this application. After the onions are blanched to make peeling easier, this assertive side dish comes together with very little work. Dishes with sweet and sour notes are common in Venice, but not in the rest of Italy.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 30%
  • Fat: 3.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 2.4g
  • Carbohydrate: 19.8g
  • Fiber: 3.9g
  • Cholesterol: 5mg
  • Iron: 0.3mg
  • Sodium: 113mg
  • Calcium: 4mg

Ingredients

  • 1/4 cup raisins
  • 1/2 cup hot water
  • 2 pounds cipollini onions
  • 1 tablespoon butter
  • 3 tablespoons water
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons pine nuts

Preparation

  1. Place raisins in a bowl; cover with 1/2 cup hot water. Let stand 30 minutes or until plump. Drain.
  2. Trim top and root end of onions. Cook onions in boiling water 2 minutes. Drain. Cool and peel.
  3. Melt butter in a large nonstick skillet over medium-high heat. Add onions to pan, stirring well to coat. Stir in 3 tablespoons water, red wine vinegar, sugar, salt, and black pepper. Cover, reduce heat, and cook 40 minutes, stirring every 10 minutes. Add raisins and pine nuts to pan. Increase heat to medium, and cook, uncovered, 10 minutes or until lightly browned and liquid almost evaporates, stirring occasionally.
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