Agrodolce Red Onions

Ingredients

• 2 Red onions (Medium, peeled, halved and thinly sliced)
• 2 tbsp Extra-virgin olive oil (For cooking)
• 2 tbsp Granulated sugar (Do not substitute dark brown sugar; it can darken the onions and add an overly strong molasses flavor)
• 0.25 cup Red wine vinegar
• 0.25 cup Water
• 1 tsp Kosher salt (Or to taste)

Steps

1. 1

   Peel the red onions, halve them through the root, and slice them thinly from root to stem. Separate the slices into strips.

2. 2

   In a nonreactive skillet, such as stainless steel or enameled cast iron, warm the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they begin to soften, about 5 minutes. They should remain distinct rather than becoming deeply browned or jammy.

3. 3

   Add the sugar, red wine vinegar, water, and kosher salt to the skillet. Stir until the sugar dissolves and the liquid is evenly distributed.

4. 4

   Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook uncovered, stirring occasionally, until the onions are tender but still retain some shape and most of the liquid has reduced, about 15 minutes. The onions should be softened and sweet-tart, not caramelized.

5. 5

   Taste and adjust the salt or vinegar if needed. Serve warm, or cool to room temperature before using as an accompaniment to roasted or grilled meats, in an antipasto platter, or in sandwiches and on pizza.

Notes

The source states that these onions are intentionally only softened and are not meant to reduce to a sticky, jammy consistency like caramelized onions. Use a nonreactive skillet because vinegar can react with some metals. The exact ingredient quantities were not visible in the supplied page excerpt and have been reconstructed from the dish description and standard agrodolce technique.

Nutrition per serving

• condiment
• side dish
• Italian
• vegetarian
• gluten-free
• sweet-and-sour
• stovetop
• make-ahead