Pickled Cioppolini

• 2 pounds cipollini onions, unpeeled

• 1 cup sugar

• ¼ cup water

• 1 cup dry red wine

• 1 cup red wine vinegar

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon salt

• 10 whole black peppercorns

• 1 bay leaf

• 1 tablespoon balsamic vinegar

Blanch: Bring a large pot of water to a rolling boil over high heat. Add onions and cook for 1 minute. Drain and rinse with very cold water. Peel onions, leaving the ends intact.

Cook: Combine sugar and water in a medium saucepan over medium heat. Stir only until sugar is dissolved. Bring to a boil, wiping down the sides of the pot with a wet pastry brush (do not touch the mixture). Do not stir. Keep boiling until the mixture turns a pale golden color. Start
swirling the pan until the color is a deep amber (color will change quickly). Quickly remove from heat and carefully add wine (the steam will explode upwards so be careful). Ret