Sweet-and-Sour Little Onions (Cipolline in Agrodolce)

Modena's aceto balsamico dates back at least to the 11th century, when a written record reports the delivery of a barrel of the extraordinary vinegar to Emperor Henry III as a coronation gift. For centuries, the aceto was made by the local families only for their own use, with the barrels often a prized inclusion in a young woman's dowry.Here, the aromatic vinegar is combined with sugar to create a rich sweet-and-sour brown glaze for small onions, a favorite dish both in the birthplace of aceto balsamico and in Lombardy, Emilia-Romagna's neighbor to the north. Serve warm for the best flavor as an accompaniment to roast pork or turkey.
Average Customer Rating:
5 out of 5
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Customer Reviews for Sweet-and-Sour Little Onions (Cipolline in Agrodolce)
Review 1 for Sweet-and-Sour Little Onions (Cipolline in Agrodolce)
5 out of 5
5 out of 5
November 7, 2015
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
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Family favorite
November 7, 2015
I've made this every Thanksgiving for probably 4 years now and it has become one of the staple dishes for our family. It is a bit of a pain to peel every little onion, but if you do that step the night before, it becomes a fairly straightforward recipe. Definitely would recommend to anyone looking for a great onion dish!
Pros: Impressive, Good Value, Will Make Again, Yield, Appearance
Cons: Lengthy