R E C I P E S

Sweet-and-Sour Onion Condiment

By Edward Behr

This onion condiment, really a concentrated version of cipolline in agrodolce, will keep, refrigerated, for two weeks or more. The wine and wine vinegar should be white because, without the onions being browned, the red would give an ugly color.

 

2 pounds (1 kg) onions of any convenient size, peeled and sliced

½ cup (125 ml) white wine

½ cup (125 ml) white-wine vinegar

¼ cup (50 gr) sugar

2 whole cloves

1 bay leaf

salt

 

Cook the onions over medium heat in the combined white wine, white-wine vinegar, and ¼ cup (50 gr) of sugar plus the cloves, bay, and salt. Cover at first until the onions are soft, then uncover and cook until the liquid is reduced to a light syrup, about 10 minutes; stir the onions now and then and don’t allow them to color as they cook. Find and remove the 2 cloves and the bay leaf. Cool to tepid and taste and season with salt and, if needed, additional sugar.

From The Art of Eating Cookbook