Agrodolce Onions with Raisins and Scallions
Agrodolce Onions with Raisins and Scallions
Ingredients
For the Agrodolce Onions
- 1 pound pearl onions, peeled, left whole
- 1/2 pound shallots, peeled, halved lengthwise if large
- 2 tablespoons olive oil
- 1/2 cup red wine vinegar
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup raisins, currants or sultanas recommended
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 3 scallions, chopped, green parts only
Instructions
- 1
Peel the pearl onions and shallots. For pearl onions, you can blanch them in boiling water for 30 seconds, then immediately transfer to an ice bath. The skins should then slip off easily. Halve any larger shallots lengthwise.
⏱️ 10 min
- 2
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the peeled pearl onions and shallots and sauté for 8-10 minutes, stirring occasionally, until they start to soften and turn a light golden brown.
⏱️ 10 min
- 3
Pour in the red wine vinegar, granulated sugar, and water. Add the raisins, salt, and freshly ground black pepper. Stir to combine.
⏱️ 2 min
- 4
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the onions are tender and translucent. Stir occasionally to ensure even cooking and prevent sticking.
⏱️ 20 min
- 5
Remove the lid and increase the heat to medium-high. Cook for another 3-5 minutes, stirring frequently, to reduce the sauce until it is glossy and slightly syrupy. Be careful not to let it reduce too much or burn.
⏱️ 5 min
- 6
Remove from heat. Stir in the chopped green parts of the scallions. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 7
Serve warm or at room temperature as a side dish or condiment.
Kitchen Tools
Nutrition Facts (per serving)
Agrodolce Onions with Raisins and Scallions
Ingredients
For the Agrodolce Onions
- 1 pound pearl onions, peeled, left whole
- 1/2 pound shallots, peeled, halved lengthwise if large
- 2 tablespoons olive oil
- 1/2 cup red wine vinegar
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/4 cup raisins, currants or sultanas recommended
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 3 scallions, chopped, green parts only
Instructions
- 1
Peel the pearl onions and shallots. For pearl onions, you can blanch them in boiling water for 30 seconds, then immediately transfer to an ice bath. The skins should then slip off easily. Halve any larger shallots lengthwise.
⏱️ 10 min - 2
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the peeled pearl onions and shallots and sauté for 8-10 minutes, stirring occasionally, until they start to soften and turn a light golden brown.
⏱️ 10 min - 3
Pour in the red wine vinegar, granulated sugar, and water. Add the raisins, salt, and freshly ground black pepper. Stir to combine.
⏱️ 2 min - 4
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the onions are tender and translucent. Stir occasionally to ensure even cooking and prevent sticking.
⏱️ 20 min - 5
Remove the lid and increase the heat to medium-high. Cook for another 3-5 minutes, stirring frequently, to reduce the sauce until it is glossy and slightly syrupy. Be careful not to let it reduce too much or burn.
⏱️ 5 min - 6
Remove from heat. Stir in the chopped green parts of the scallions. Taste and adjust seasoning if necessary.
⏱️ 3 min - 7
Serve warm or at room temperature as a side dish or condiment.