Sweet and Sour Pearl Onions : Tantalizing Italian Antipasto…
A simple but impressive side dish that can enhance the flavor of the dish it accompanies: sweet and sour onions! A great classic of our tradition, ideal to serve warm or at room temperature, perhaps as a Christmas appetizer or in combination with more or less mature cheeses. The pungent note of vinegar is mellowed by the sweetness of sugar, while the addition of butter makes the glaze particularly soft and silky. The result is a dish with a deliciously balanced flavor, which becomes even better when enjoyed the next day.
Ingredients:
- 600g (1.3 lbs) Borettane onions (pearl onions)
- 40g (2 tbsp + 2 tsp) apple cider vinegar
- 40g (3 tbsp) brown sugar
- 30g (2 tbsp) unsalted butter
- 15g (1 tbsp) water
- 1 sprig of fresh thyme
- Salt, to taste
- Black pepper, to taste
How to make Sweet and Sour Pearl Onions:
- To prepare the sweet-and-sour spring onions, pour brown sugar and water into a saucepan. Melt the sugar over a gentle heat, stirring with a wooden spoon, then add the butter.
- When the butter has also melted, add the spring onions that you have previously washed, season with salt and pepper.
- Cook for a couple of minutes over medium heat, stirring often so that they are evenly glazed.
- At this point add the vinegar. Let the strong smell of the vinegar evaporate without letting the liquid dry out, then add the thyme.
- Cover with the lid and cook over medium-low heat for 30 minutes, stirring occasionally; if they dry out or color too much you can wet them with a little water. After this time has elapsed, check that the spring onions are tender; if you want a more buttery consistency you can continue cooking for another 10 minutes.
- To thicken the glaze further you can add a knob of cold butter at the end of cooking. Your sweet-and-sour onions are ready!
Bon Appétit!
