Yield: 6 servings
|1½ pounds||Cipolline onions; or medium boiling onions, peeled|
|1 cup||Dry white wine|
|1 tablespoon||Olive oil|
|¼ teaspoon||Freshly ground black pepper|
|1 small||Red chile pepper; halved and seeded (optional)|
|2 tablespoons||Red wine vinegar|
|1 tablespoon||Tomato paste|
Place onions in a single layer in a large pot. Add equal amounts of wine and water, enough to cover the onions. Add olive oil, salt, ground pepper, and red chile pepper, if using. Bring to a boil, cover, and boil slowly for 10 minutes, stirring occasionally. Remove cover and add sugar, vinegar, and tomato paste, stirring to combine. Boil down liquid, stirring often, to glaze onions with juices, until the sauce has thickened and onions are tender, approximately 25 minutes. Remove chile before serving.
Serves 4 to 6. ONE SIXTH: 141 cals, 2g fat (17% cff) Source: More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995. See also
NOTES : A very traditional dish that earns it's acclaim. Use as an accompanimnet to almost any main dish or as appetizers.
Recipe by: MORE RECIPES FROM A KITCHEN GARDEN* Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 09, 1999, converted by MM_Buster v2.0l.