Olive oil dishes
This elegant Italian appetizer gently cooks small onions in olive oil, then coats them in a glossy sweet-and-sour sauce made with apple cider vinegar and granulated sugar. Caramelizing the onions without burning them and reducing the sauce to the right consistency take practice.
Peel the small onions and cut a cross into the base of each to stop the layers falling apart during cooking.
Cook the onions with the bay leaves in olive oil over medium heat for 12 minutes, until lightly colored.
Add the apple cider vinegar, granulated sugar, salt, black pepper and water. Cook over low heat for 25 minutes, until the sauce thickens and the onions look glossy.
Leave to cool to room temperature, then serve.
Cut a cross into the base of each onion to stop the layers falling apart and spoiling their appearance during cooking. Before taking the sauce off the heat, make sure it is thick enough to coat the back of a spoon.
Soğanların dibine çapraz kesik atma önerisini uyguladım, pişerken hiç dağılmadılar, sofrada gerçekten göz alıcı durdu.
Sosu 25 dakika yerine 15 dakikada ateşten aldım, kaşığın arkasını kaplayacak kıvama hiç gelmedi ve soğanlar sulu sosun içinde donuk kaldı; bir dahaki sefere süreyi kısaltmayacağım.
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