Sweet and Sour Onions
I like this best with shallots, which are prettier and tastier than boiling onions. Some people add raisins (about 1/4 cup, from the beginning), which does not turn me on. Others garnish with toasted pine nuts, a nice but unnecessary touch. Other vegetables you can prepare this way: almost any member of the onion family, including leeks, scallions, and any kind of onion—if the onions are large, peel and quarter them, then insert a toothpick into each quarter to hold it together during the cooking.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Put the oil in a skillet that is large enough to hold the onions in one layer and has a lid and place over medium-high heat. A minute later, add the onions and cook, shaking the pan occasionally, until they brown lightly, about 5 minutes. Add the wine and let it bubble away for a minute. Add 1 cup water and the bay leaf and cook the onions until soft, about 15 minutes.
Step 2
Add the vinegar, sugar, salt, and pepper and cover. Adjust the heat so the mixture simmers and cook for at least 20 minutes longer, adding a little more water if the mixture threatens to dry out. When the onions are browned all over and very soft, garnish if you like and serve hot or at room temperature, with the juices.
