Sweet and Sour Cipolline Onions:
1 and 1/2 cups red wine vinegar (recipe calls for 2 but I had to adjust as I was short on red)
1 and 1/2 cups white wine vinegar (recipe calls for 2)
3 tablespoons granulated sugar
3 tablespoons firmly packed brown sugar
1/4 teaspoon salt
1 pound/500 g cipolline onions
Use a non reactive saucepan and combine both vinegars, both sugars and salt in it.
Bring to a boil over medium-high heat, stir to dissolve sugars.
Add the onions and cook until softened. Recipe says 2 to 3 minutes but it took mine double that. So cook for 5-6 minutes. They are done when soft when you pierce them with the tip of a knife.
Let cool for 1 hour.
Transfer onions to a non reactive container and make sure the onions are fully submerged in the liquid.
Cover and let stand for 1 week at room temperature, this allows the onions to mellow and become more flavourful.
You can serve these with cheese or sliced meats.
Are these not the coolest things. I would suggest going with more red wine vinegar so the colours pop more. So gorgeous. Enjoy.
As always, toodles and smoochies. xx
Photos missing due to a G+ incident. They will be replace soon.