Sweet and sour onions+

4 Servings

Ingredients

Quantity Ingredient
3 pounds Small white onions of uniform size
¼ cup Butter
2½ tablespoon Vinegar
2 teaspoons Sugarr
¼ teaspoon Salt
Freshly ground black pepper 3 or 4 twists of the mill

Directions

The preparation is not at all difficult but there is very long and slow cooking involved. It takes 2 or 3 hours but it is well worth while.

Since vinegar varies in strength and acidity, adjust the dose in this recipe according to the vinegar you are accustomed to using.

1. In peeling the onions it can save you a great deal of time if at first you plunge them into boiling water for about 15 seconds. Remove just the outside skin and any dangling roots. Do not remove any of the onion layers. Do not trim anything off the top, and leave the base of the root intact or the onions will come apart during the long cooking. Cut a cross into the root end.

2. Choose a skillet or a shallow enameled cast iron pan large enough to contain the onions in a single layer. Put in the onions, the butter, and enough water to come an inch up the side of the pan. Cook over medium heat, turning the onions frequently, adding a bit of warm water from time to time as the water evaporates. After about 20 minutes, when the onions begin to soften, add the vinegar, sugar, salt, and pepper. Turn the onions again. Continue to cook slowly for 2 hours or more, turning the onions frequently. Add a tablespoon or two of warm water as it becomes necessary. They are done when they have turned a rich, dark golden brown all over and are easily pierced with a fork.

NOTE: If prepared ahead of time, they can be reheated slowly before serving.

From The classic Italian Cookbook by Marcella Hazan Typos by Mary Riemerman

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