Wednesday, March 31, 2010

Cipolline in agrodolce "Small onions in a balsamic vinegar reduction"


1.5 lb small white pickling onions
3 tablespoons sugar
1/2 cup balsamic vinegar
4 cups of vegetable stock


Peel off the onions of any remaining skin.
In a heavy pan, brown the onions in a little olive oil,until they are golden.
Add the vinegar and let it evaporate.
Add the sugar and cook for about 8 minutes, stirring when needed. 
Add with vegetable stock, cover the pan and cook on a slow heat for 45 minutes, adding a little more stock gradually as needed.

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