Sweet-and-Sour Onions
By: Anonymous
Published: Sunday, February 14, 2010 - 12:04am

Ingredients




cup dry white wine
cup distilled white vinegar
1 cup balsamic vinegar
1 cup sugar
5 tablespoons olive oil
1 lrg garlic clove peeled, crushed
10 whls cloves
2 bay leaves
cup fresh whole basil leaves
teaspoon whole black peppercorns
2 pounds small cipolline onions blanched, peeled
(or small boiling onions)

Preparation

1 Place all ingredients except onions in heavy large pot. Bring to boil over high heat. Add onions; reduce heat to medium and simmer until crisp-tender, about 10 minutes. Using slotted spoon, transfer onions to jar with lid. 2 Increase heat to high and boil until liquid is reduced to 1 3/4 cups, about 20 minutes. Pour liquid over onions and cool. 3 Cover onion mixture and refrigerate until flavors blend, at least 1 week and up to 1 month. 4 This recipe yields 6 servings. 5 Comments: Zia Maria is a simple but delightful restaurant in Alghero, a popular tourist resort on a part of Sardinia's west coast known as the Coral Riviera. The dining room is very basic; a large fireplace and some antique cooking equipment are the only things to distract you from the traditional Sardinian menu. But that's a good thing, because once you start in on pickled artichokes and mushrooms, wild boar in sweet-and-sour broth, or ricotta ravioli with tomato sauce, you'll appreciate having few distractions. Each dish, like these tangy onions from the restaurant's selection of antipasti, is cooked and presented in straightforward fashion.