Sweet and Savory Onions Cippudeddi Auruduci
From mystic_river1 16 years ago
- 40 minutes to make
- Serves 8
first published in Saveur in Issue #18 , this is such a delicious masterpiece of surprising flavor. As a side dish there aren't too many mains that I can think that these onions wouldn' t glorify.
Ingredients
- 1 3⁄4 lbs. unpeeled small yellow boiling onions shopping list
- 2 tbsp. butter shopping list
- 1 tbsp. extra-virgin olive oil shopping list
- 1⁄3 cup white wine vinegar shopping list
- 1⁄2 cup wildflower honey shopping list
- Freshly ground black pepper shopping list
How to make it
- Bring a large pot of salted water to a boil over high heat. Add onions and blanch for 2 minutes to loosen peels. Drain onions and, when cool enough to handle, peel.
- Heat butter and extra-virgin olive oil in a large skillet over medium heat. Add onions, stir to coat with butter and oil, then slowly add vinegar. Cook until vinegar evaporates by a third, about 5 minutes, then stir in honey.
- Reduce heat to low and cook, stirring occasionally, until onions are tender and sauce is creamy and caramel-colored, 30–40 minutes. Transfer to a large shallow serving bowl and season with pepper. Serve chilled or at room temperature.
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