Cipolline with Thyme and Sherry Vinegar
Cipolline are small, flat, sweet Italian onions. This agrodolce preparation of cipolline is one of the staples of my Umbrian tavola, and the most popular contorno at the Osteria, I think in part because onions go with so many main dishes, and they are also easy to share. My dad orders them every time he comes to the restaurant. I think he could make a meal of nothing but these onions followed by a perfectly pulled espresso. In the summer when I can find them, I use long, red torpedo onions in place of cipolline.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Adjust the oven rack to a position in the upper third of the oven and preheat the oven to 425°F.
Step 2
Fill a large saucepan with water, bring the water to a boil over high heat, and salt it to taste like the ocean. Add approximately 1 tablespoon of salt for each quart of water. While the water is coming to a boil, place a colander in the sink or have a wire strainer handy for lifting the onions out of the water. Add the cipolline to the boiling water and cook until they are just tender, about 3 minutes. Drain the onions, or lift them out of the water, and run cold water over them to cool, and drain again. Use a small knife to trim the ends off and rub the cipolline with a dry dishtowel to remove the skins.
Step 3
Stir the olive oil, sugar, and 1/4 cup of the vinegar together in a large sauté pan over medium heat. Add the cipolline and season them with kosher salt and pepper. Toss to coat the onions with the seasonings, and bring the liquid to a simmer. Turn off the heat, put the lid on the pan, and place it in the oven to roast the cipolline for about 20 minutes, until soft. Remove the pan from the oven, uncover, and return the cipolline to the oven to roast for another 10 minutes, uncovered, basting a few times with the juices until they’re lightly glazed.
Step 4
Remove the pan from the oven and place it on the stove. Turn the heat to medium high, season the cipolline with kosher salt and pepper, and cook, shaking the pan to make sure they don’t stick, and turning them carefully with tongs, until they are lightly caramelized on both sides, 4 to 5 minutes. Turn off the heat and add the remaining 2 tablespoons of vinegar and 2 tablespoons of water. Place the pan over medium heat and cook the cipolline for 2 to 3 minutes, shaking the pan frequently, until they are glazed and sticky. Turn off the heat, sprinkle the thyme leaves over the cipolline, and toss or stir gently to distribute the thyme. Transfer the onions to a serving dish and sprinkle with sea salt. Serve warm or at room temperature.
