📝 About This Recipe
Originating from the culinary heart of Emilia-Romagna, these Cipolline in Agrodolce are a masterclass in Italian flavor balancing. Small, flat-shaped Borettane onions are slowly braised in a rich reduction of balsamic vinegar, honey, and aromatic herbs until they become tender, buttery, and beautifully lacquered. This classic 'contorno' offers a sophisticated interplay of sharp acidity and mellow sweetness that cuts through rich meats and elevates any antipasto platter.
🥗 Ingredients
The Onions
- 500 grams Borettane onions (peeled, kept whole; pearl onions can be used as a substitute)
- 3 tablespoons Extra virgin olive oil (high quality)
- 1 tablespoon Unsalted butter (for a silky finish)
The Agrodolce Base
- 1/2 cup Balsamic Vinegar of Modena (use a decent quality Aceto Balsamico)
- 2 tablespoons Granulated sugar
- 1 tablespoon Wildflower honey (adds depth and floral notes)
- 1/2 cup Warm water (or light vegetable stock)
- 1/2 teaspoon Fine sea salt (to taste)
- 4-5 pieces Black peppercorns (whole)
Aromatics
- 1 sprig Fresh rosemary
- 1 piece Bay leaf (dried)
- 2 pieces Cloves (optional, for a warm spice profile)
👨🍳 Instructions
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1
Start by prepping the onions. If they aren't pre-peeled, soak them in warm water for 10 minutes to make the skins slide off easily. Trim the root ends slightly, but keep the base intact so the onions don't fall apart during cooking.
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2
In a large, wide skillet or sauté pan, heat the extra virgin olive oil and butter over medium heat until the butter begins to foam.
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3
Add the Borettane onions to the skillet in a single layer. Sauté them for about 5-7 minutes, turning occasionally, until they develop a beautiful golden-brown caramelization on both sides.
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4
Sprinkle the sugar evenly over the onions and let it melt and bubble for 1-2 minutes until it begins to turn a light amber color.
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5
Deglaze the pan by pouring in the balsamic vinegar. Stand back slightly as the vinegar steam can be quite sharp!
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6
Add the honey, warm water (or stock), sea salt, peppercorns, rosemary sprig, bay leaf, and cloves.
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7
Stir gently to combine the liquids, ensuring the onions are partially submerged. Bring the liquid to a gentle simmer.
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8
Reduce the heat to low, cover the skillet with a lid, and let the onions braise for 25-30 minutes. You want them to be fork-tender but still holding their shape.
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9
Remove the lid and discard the rosemary sprig, bay leaf, and cloves. Increase the heat to medium-high.
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10
Cook for another 5-8 minutes, uncovered, swirling the pan frequently. This reduces the liquid into a thick, syrupy glaze that coats the onions perfectly.
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11
Taste the sauce. If it's too acidic, add a pinch more sugar; if too sweet, a tiny splash of vinegar. The 'agrodolce' (sour-sweet) balance is personal!
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12
Once the sauce is glossy and the onions are dark and mahogany-colored, remove from heat and let them rest for at least 15 minutes before serving. They are best enjoyed warm or at room temperature.
💡 Chef's Tips
To peel onions faster, blanch them in boiling water for 60 seconds then shock in ice water. Use a wide pan so the onions cook in a single layer; this ensures even caramelization and prevents them from mushing. Don't rush the reduction phase; the glaze should be thick enough to coat the back of a spoon without running. If the liquid evaporates before the onions are tender, add a tablespoon of water at a time to keep the braise going. These are actually better the next day! Make them 24 hours in advance and store in the fridge, then bring to room temperature to serve.
🍽️ Serving Suggestions
Serve alongside a rich Roast Pork Loin or Herb-Crusted Lamb Chops to cut through the fat. Add them to an Italian Antipasto platter with Prosciutto di Parma and aged Pecorino cheese. Pair with a glass of bold Italian red wine like a Sangiovese or a Nebbiolo. Use leftover onions as a gourmet topping for a white pizza with gorgonzola and walnuts. Spoon them over creamy polenta for a comforting vegetarian main course.