Sweet and Sour Onions               

 tags (edit): Bon Appetit Magazine @Tried @Vogel Vegetables Hors dOeuvres Appetizers  

 

Ingredients

1 1/2 cups Dry White Wine
1 1/2 cups Distilled White Vinegar
1 cup Balsamic Vinegar
1 cup Sugar
5 tablespoon Olive Oil
1 large Garlic Clove Peeled Crushed
10 whole Cloves
2 ea Bay Leaf
1 1/2 cups Fresh Basil Whole Leaves
1 1/2 teaspoon Black Peppercorns Whole
2 pounds Cipolline Onions Or Small Boiling Onions Peeled


 

Instructions
 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.

2. Using slotted spoon, transfer onions to jar with lid. 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 to allow flavors to blend, at least 1 week and up to 1 month.

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Yields: 0 Servings
     Bon Appetit magazine, May 2002, page 51

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