Ingredients:
1 1/2 cups dry white wine
1 1/2 cups distilled white vinegar
1 cup balsamic vinegar
1 cup sugar
5 tablespoons olive oil
1 large garlic clove, peeled, crushed
10 whole cloves
2 bay leaves
1 1/2 cups fresh whole basil leaves
1 1/2 teaspoons whole black peppercorns
2 pounds small cipolline onions or small boiling onions, blanched, peeled
Directions:
Place all ingredients except onions in heavy large pot. Bring to boil
over high heat. Add onions; reduce heat to medium and simmer until crisp-tender,
about 10 minutes. Using slotted spoon, transfer onions to jar with lid.
Increase heat to high and boil until liquid is reduced to 1 3/4 cups,
about 20 minutes. Pour liquid over onions and cool.
Cover onion mixture and refrigerate until flavors blend, at least 1
week and up to 1 month.
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