Cipolline in Agrodolce
Ingredients (serves 8) • 1 kg “borrettane” inions - these are the small flat variety • 3 tablespoons of sugare • 8 T. of olive oil • 300ml balsamic vinegar • salt and pepper • bay leaf
Peel, wash and dry onions . Add the bay leaf to the whole onions making sure not to move them too much and braise until they are golden in colour . Add the sugar and allow to disolve and caramalize, then add the balsamic vinegar and let cook for another 20 minutes until they are soft, do not burn , if necessary during the cooking period add a little water or vegetable broth.