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.

Recipe by Cooking Light January 2008


Credit: Randy Mayor; Leigh Ann Ross; Kathryn Conrad

Recipe Summary test

6 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Place raisins in a bowl; cover with 1/2 cup hot water. Let stand 30 minutes or until plump. Drain.

  • Trim top and root end of onions. Cook onions in boiling water 2 minutes. Drain. Cool and peel.

  • 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.

Nutrition Facts

116 calories; calories from fat 30%; fat 3.9g; saturated fat 1.3g; mono fat 1g; poly fat 1g; protein 2.4g; carbohydrates 19.8g; fiber 3.9g; cholesterol 5mg; iron 0.3mg; sodium 113mg; calcium 4mg.