At the market yesterday I found a large basket of little onions. My first impression, when I saw these little beauties, was to make a batch of sweet and sour onions.
I'm afraid they are not going to last very long in this house...
2 tablespoons extra-virgin olive oil
half kilo small white cipollini onions
5 tablespoons sugar
half cup white wine vinegar (or less)
half cup water Salt and pepper
In a large, heavy-bottomed saucepan, combine all ingredients, cover, and bring to a boil. Reduce to a simmer and cook 40 minutes, shaking the pan occasionally so that the onions don't stick to the bottom of the pan. The onions should be easily penetrated with a paring knife but should not be falling apart.
Remove the lid and continue to cook until the liquid has evaporated and the onions are glossy and dark brown, taking care not to burn. Remove from heat and serve.