Pickled Cioppolini
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2 pounds cipollini onions, unpeeled
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1 cup sugar
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¼ cup water
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1 cup dry red wine
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1 cup red wine vinegar
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2 tablespoons extra-virgin olive oil
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1 teaspoon salt
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10 whole black peppercorns
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1 bay leaf
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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
