Sweet And Sour Onions+ Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Small white onions of uniform size,
1/4 cup: Butter,
2 1/2 tbsp: Vinegar,
2 tsp: Sugarr,
1/4 tsp: Salt,
Freshly ground black pepper 3 or 4 twists of the mill,
Directions:
The preparation is not at all difficult but there is very long and
slow cooking involved. It takes 2 or 3 hours but it is well worth
while.
Since vinegar varies in strength and acidity, adjust the dose in this
recipe according to the vinegar you are accustomed to using.
1. In peeling the onions it can save you a great deal of time if at
first you plunge them into boiling water for about 15 seconds. Remove
just the outside skin and any dangling roots. Do not remove any of
the onion layers. Do not trim anything off the top, and leave the
base of the root intact or the onions will come apart during the long
cooking. Cut a cross into the root end.
2. Choose a skillet or a shallow enameled cast iron pan large enough
to contain the onions in a single layer. Put in the onions, the
butter, and enough water to come an inch up the side of the pan. Cook
over medium heat, turning the onions frequently, adding a bit of warm
water from time to time as the water evaporates. After about 20
minutes, when the onions begin to soften, add the vinegar, sugar,
salt, and pepper. Turn the onions again. Continue to cook slowly for
2 hours or more, turning the onions frequently. Add a tablespoon or
two of warm water as it becomes necessary. They are done when they
have turned a rich, dark golden brown all over and are easily pierced
with a fork.
NOTE: If prepared ahead of time, they can be reheated slowly before
serving.
From The classic Italian Cookbook by Marcella Hazan Typos by Mary
Riemerman
Source from luhu.jp
slow cooking involved. It takes 2 or 3 hours but it is well worth
while.
Since vinegar varies in strength and acidity, adjust the dose in this
recipe according to the vinegar you are accustomed to using.
1. In peeling the onions it can save you a great deal of time if at
first you plunge them into boiling water for about 15 seconds. Remove
just the outside skin and any dangling roots. Do not remove any of
the onion layers. Do not trim anything off the top, and leave the
base of the root intact or the onions will come apart during the long
cooking. Cut a cross into the root end.
2. Choose a skillet or a shallow enameled cast iron pan large enough
to contain the onions in a single layer. Put in the onions, the
butter, and enough water to come an inch up the side of the pan. Cook
over medium heat, turning the onions frequently, adding a bit of warm
water from time to time as the water evaporates. After about 20
minutes, when the onions begin to soften, add the vinegar, sugar,
salt, and pepper. Turn the onions again. Continue to cook slowly for
2 hours or more, turning the onions frequently. Add a tablespoon or
two of warm water as it becomes necessary. They are done when they
have turned a rich, dark golden brown all over and are easily pierced
with a fork.
NOTE: If prepared ahead of time, they can be reheated slowly before
serving.
From The classic Italian Cookbook by Marcella Hazan Typos by Mary
Riemerman
Source from luhu.jp