When you think of Venetian cuisine, you might picture rich seafood dishes and decadent desserts. But there’s one humble ingredient that often goes unnoticed, yet plays a central role in many traditional Venetian recipes: the onion.
From the simple ‘white risotto’ to the more complex ‘sarde in saor’, onions add depth, sweetness, and a touch of savoury umami to every dish. Even more than that, for centuries Venetians have made good use of their preserving properties and health benefits to create dished which are both delicious, healthy and safe to eat even after several days they have been prepared.
One of the most beloved onion-based dishes in Venice is ‘cipolline in agrodolce’. These sweet and sour baby onions are a testament to the Venetian love affair with this versatile vegetable.
This recipe is a traditional ‘antipasto’ dish that is wonderful as an accompaniment to cured meats, cheeses and bread. However, it is so versatile that it can also be served as a side dish.
The best onions to create the perfect ‘in agrodolce’ dish are ‘cipolline borettane’, which are small and flat, pearl-white disk shaped onions. However, they are extremely difficult to find outside Italy, so any type of baby onions or even small shallots can be used instead.
Sweet and sour baby onions
Ingredients for 4 servings
- 750g baby onions
- 30g unsalted butter
- 1 tbsp olive oil
2 bay leaves - 125ml white vinegar
- 40g caster sugar (roughly 3tbsp)
- 30g raisins, soaked in hot water for half an hour
- 1-1/2 tbsp pine nuts
- Fine sea salt
Directions
1. Blanch and peel the onions
Fill about two-thirds of a pot or saucepan with water and bring it to a boil. Add the baby onions with their skins on. Boil for 5 minutes.
Carefully remove the onions from the boiling water with a slotted spoon and immediately transfer them to a bowl of cold or ice water.
After 2 minutes, take the onions out of the cold water and easily peel off their skins. Set the peeled onions aside.
2. Sauté and caramelise the onions
Heat a frying pan over medium heat and add the butter and olive oil. Let them melt and get hot for a minute or two. Add the peeled onions, white vinegar, sugar, and bay leaves to the pan.
Toss the onions to coat them thoroughly with the mixture. Let them sizzle, turning occasionally, until they develop some nice browning on a couple of sides. This should take about 5 to 10 minutes, depending on the onion variety.
3. Add the raisins and pine nuts
Remove the raisins from their liquid and squeeze them in your hand to remove any excess moisture. Add the squeezed raisins to the pan along with the pine nuts. Toss everything together to combine.
4. Season and serve
Add salt to taste and toss one more time to distribute evenly. Serve the glazed baby onions warm. Enjoy!
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