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Agrodolce Red Onions

Agrodolce Red Onions

By Kevin ClarkAugust 16, 2024

  • Makes
    Makes about 1½ cups
  • Cook Time
    30 minutes
  • Rating

Italian sweet and sour onions—called cipolline agrodolce—typically are small whole onions simmered with sugar and vinegar. But Ristorante Barbieri in Calabria uses sliced tropea onions, a variety that is a specialty of the region. We apply their technique to standard supermarket red onions. The slices are cooked briefly—just about 15 minutes—to soften them slightly. They will not reduce to a sticky, jammy consistency; these are not caramelized onions. Be sure to use a nonreactive skillet to avoid an interaction between the metal and the vinegar. Agrodolce onions are a great accompaniment to grilled or roasted meats, add them to an antipasto platter or use them in sandwiches or on pizza.

Tip

Don’t use dark brown sugar. Its color will darken the onions and its molasses flavor is too assertive.

Ingredients
  • 3

    tablespoons extra-virgin olive oil

  • 2

    large red onions (about 1½ pounds), halved and sliced crosswise about ⅛ inch thick

  • ½

    cup packed light brown sugar

  • 1

    cup red wine vinegar

  • Kosher salt

Step 1

In a nonreactive 12-inch skillet, combine the oil, onions, sugar, vinegar and 1 teaspoon salt. Cook over medium-high, uncovered and stirring occasionally, until the pan is almost dry and the onions are slightly softened (they will retain some texture, not turn jammy and soft), about 15 minutes.

Step 2

Transfer to a bowl or container and let cool. In an airtight container in the refrigerator, the onions will keep for up to 1 week; bring to room temperature before serving.

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