cookCipolline in Agrodolce (Sweet and Sour Onions)

This dish is beloved in Rome, where it pairs naturally with roasted meats like porchetta.
From: Saveur SERVES 4–6

½ cup raisins
3 tbsp. extra-virgin olive oil
1½ lbs. cipolline or pearl onions, peeled
¼ cup balsamic vinegar
1½ tbsp. sugar
Kosher salt, to taste

1. Put raisins into a small bowl; cover with hot water and let soften for 30 minutes.

2. Heat oil in a 12" skillet over medium-high heat. Add onions and cook until golden brown, 8–10 minutes; pour off oil. Drain raisins. Add raisins, vinegar, and sugar and season with salt. Cook, stirring, until sauce thickens, 2–3 minutes.

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