Cipolline in agrodolce is an elegant Italian meze made by slowly cooking small onions in olive oil and coating them in a glossy sweet and sour glaze of apple cider vinegar and sugar. Caramelising the onions without burning them and reducing the glaze to exactly the right consistency takes real skill.
Peel the baby onions and score a cross in the base of each one so the layers stay together as they cook.
In the olive oil, cook the onions with the bay leaf over medium heat for 12 minutes until lightly coloured.
Add the apple cider vinegar, sugar, salt, black pepper and water, and simmer over low heat for 25 minutes until the glaze thickens and the onions turn glossy.
Let cool to room temperature before serving.
Don't forget to score a cross in the base of each onion, or the layers will fall apart as they cook and spoil the look. Before taking the glaze off the heat, make sure it coats the back of a spoon.
If you use honey instead of the sugar, the glaze takes on a deeper colour and rounder flavour; in that case, adding an extra tablespoon of the vinegar keeps the balance.
Admin DadaGastro · verified in test kitchenSoğanların 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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