In Italian, agro means sour and dolce means sweet — the perfect description for these sweet-and-sour cipollini onions. Beloved for their tangy, complex flavor, they often appear at the table as an elegant antipasto, paired with rustic cheeses, tossed into salads, or tucked inside a roasting chicken to infuse it with rich, caramelized notes. Their arrival at the late fall and early winter farmers markets, from growers like Borba Family Farms and Pinnacle, marks the start of a delicious seasonal treat.
INGREDIENTS:
1 cup water
2 tablespoons extra virgin olive oil
1/3 cup sugar
1 teaspoon kosher salt
6-8 whole peppercorns
6 whole cloves
1 bay leaf
Strips of zest from one whole orange
1 1/2 cups golden balsamic vinegar
2 lbs. small cipollini, about the same size, peeled and trimmed
METHOD:
In a large saucepan, combine all ingredients and bring to a boil over high heat. Reduce heat and simmer for about 30-35 minutes, stirring occasionally, or until onions are slightly tender. Test with a paring knife — the onions should be firm-tender, not crunchy.
Drain onions, reserving liquid. Allow onions to cool slightly, then place in a large jar.
Return reserved liquid to saucepan. Over medium high heat, continue cooking to reduce liquid until it becomes syrupy and slightly thickened. Remove from heat and pour over onions in jar. Cool, then refrigerate. Refrigerate onions at least a week or two before using for best flavor.
YIELD: About 1 quart
