Active Time

　　40 minutes

　　Total Time

　　26 hours

　　Cipolline in Agrodolce

　　These onions — an homage to New York's Italian-American communities — are great as part of an antipasto or as a condiment for salty meats such as baked ham or duck confit. Although they are hard to resist as soon as they are cooked, the flavors continue to develop over a few days.

　　Active time: 40 min Start to finish: 2 hr (plus 1 day for flavors to develop)

　　

Ingredients

Makes about 2 cups

　　2 lb cipolline or small (1 1/2-inch) white boiling onions, left unpeeled

　　1 cup sugar

　　1/4 cup water

　　1 cup dry red wine

　　1 cup red-wine vinegar

　　2 tablespoons extra-virgin olive oil

　　1 teaspoon salt

　　10 whole black peppercorns

　　1 Turkish or 1/2 California bay leaf

　　1 tablespoon balsamic vinegar

　　

Step 1

Blanch onions in a large pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.

　　

Step 2

Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, gently swirling pan, until deep golden.

　　

Step 3

Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden). Return pan to heat and simmer, stirring, until caramel is dissolved.

　　

Step 4

Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf and simmer, uncovered, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to a bowl using a slotted spoon, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Stir in balsamic vinegar, then pour liquid over onions and cool to room temperature. Chill, covered, 1 to 3 days (for flavors to develop).

　　

Step 5

Serve chilled or at room temperature.

　　Cooks' note:

　　Onions keep, covered and chilled, 3 weeks.