Sweet-And-Sour Onions

Name: Sweet-And-Sour Onions
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 2 pounds small white boiling onions, blanched, cooled and peeled; 3 tablespoons butter or vegetable oil; 2 tablespoons good-quality wine vinegar; 1 1/2 teaspoons sugar; Salt and freshly ground black pepper

Recipe from Marcella Hazan

Adapted by Alex Witchel

Total Time: 1 hour 30 minutes
Rating: 4(6)
Comments: Read comments

Featured in: For the Literary Set, Home Cooking, Unedited

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Ingredients

Yield:4 servings

2pounds small white boiling onions, blanched, cooled and peeled
3tablespoons butter or vegetable oil
2tablespoons good-quality wine vinegar
1½teaspoons sugar
Salt and freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Cut a cross into root end of onions, and set aside. In a saute pan that will hold onions snugly in one layer, place onions, butter and enough water to come no more than 1 inch up sides of pan.
Step 2
Place pan over medium heat for about 20 minutes, turning onions occasionally. Add a little water if pan begins to run dry.
Step 3
Add vinegar, sugar and salt and pepper to taste. Turn onions again, and reduce heat to low. Continue to cook for 1 hour or more, turning onions occasionally, and adding a tablespoon or two of water whenever necessary. Onions are done when they are a rich, dark, golden brown all over, and are easily pierced when prodded with a fork. Serve hot, with pan juices.