Romans have had a taste for sweet and sour since ancient times, when honey, grape must or sweet wine provided the sweet, and vinegar or garum the sour. In traditional Roman cooking, wild boar or beef tongue may be cooked in agrodolce, as are occasionally red mullet and salt cod. These onions, cooked until golden brown and tender, are ubiquitous in Rome during the colder months. This recipe yields piquant onions that nicely complement the simply prepared meats that are so much a part of the Roman menu.
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