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Ingredientes
- 1 lb small red or possibly white cippollinis - (abt 20) root, and
- Â Â stem ends trimmed
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 x bay leaves
- 2 Tbsp. red wine vinegar
- 1 Tbsp. sugar
- 1 pch salt
Direcciones
- Bring 6 qts of water to a boil and add in the onions. Lower to a simmer and cook for 5 to 7 min. Drain and peel.
- Meanwhile, in a saucepan, hot the extra virgin olive oil with the bay leaves while the onions are cooking.
- Turn the peeled onions in the extra virgin olive oil and cook for 5 min, till just browned. Add in the vinegar and sugar, raise the heat slightly and cook, stirring frequently, till the vinegar-sugar mix starts to caramelize, about 2 min. Remove from heat and throw away bay leaves. Turn the onions gently to coat thoroughly with syrupy mix.
- Season with salt and pepper, and set aside to cold. Serve at room temperature.
- This recipe yields 4 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 90 | 87% |
| Total Fat 10.13g | 13% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 3mg | 0% |
| Total Carbs 3.17g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.15g | 2% |
| Protein 0.0g | 0% |
