Very Cool Experiment- Cipolinne Onions

Okay I am suppose to be doing things today, being a productive member of society. Yet I found myself just chomping at the bit to show you these things. This is an experiment over a week in the making. I hope you try this out. It`s a very cool recipe and idea. I found the idea in my trusty Williams Sonoma Cookbook. If you don`t have this cookbook I think you should run right out and get it. Or better yet order it online. It is hot out there folks, online shopping keeps you cooler. Kim`s wisdom for the day!So here it is. Love it, buzz it, make it, twitter it or just hate it as they smell like vinegar. Cannot wait to serve them up with something fun. A quick tip is they keep for up to 6 months in the fridge once they are done. Enjoy.

Sweet and Sour Cipolline Onions:

Ingredients:

1 and ½ cups red wine vinegar (recipe calls for 2 but I had to adjust as I was short on red)
1 and ½ cups white wine vinegar (recipe calls for 2)
3 tablespoons granulated sugar
3 tablespoons firmly packed brown sugar
¼ teaspoon salt
1 pound/500 g cipolline onions

Directions:

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.