Onions agrodolce, or Italian sweet and sour onions, are a delicious addition to an antipasto platter or a wonderful side dish with rich roasted meats and poultry. Tangy, sweet, and savory, they have immense appeal, so we set out to find what makes the combination of ingredients really work.
Why This Recipe Works
For our onions agrodolce recipe, we opted to use frozen pearl onions (which didn’t have to be peeled) instead of harder-to-find cipollini. While some recipes suggest simply simmering the onions in a sweet and sour sauce, we preferred the onions sautéed in butter with some sugar and salt over relatively high heat so that the sugar began to caramelize and develop deep flavor. We then added the liquid ingredients of our onions agrodolce recipe (the vinegar and some water) and additional sugar and simmered the mixture until the onions were tender and coated with a light syrupy glaze.
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