- a dozen or more cipolline
- a few bay leaves
- Extra-virgin olive oil
- salt, pepper, q.b. (“quanto basta” or as much as you need)
- balsamic vinegar, q. b.
Wash the onions and then steam just a few minutes in a double boiler so that skins easily slip off. Peel steamed onions.
Saute’ gently peeled cipolline in olive oil with bay leaves.
Raise heat a bit so that onions will caramelize, adding balsamic vinegar, salt and pepper, q. b.
When the cipolline in agrodolce are tender, serve…..and enjoy. Buon appetito! (Hint: a perfect complimentary side dish to a pork roast – but not only!)
Optional: rather than use balsamic vinegar, stir a bit of sugar into wine vinegar and use this for the agrodolce mixture.