Jews are great lovers of sweet-and-sour recipes, and Italian Jews are no exception. This dish from Venice makes a very good starter or side dish, as it can be served hot, cold, or at room temperature. If small white onions are unavailable, you can use shallots instead.
Sweet and Sour Onions With Raisins and Pine Nuts
April 10, 2024
Julie Legrand
Ingredients
- 2lbs small white onions or shallots
- 4tablespoons extra-virgin olive oil
- 3tablespoons Marsala or dry white wine
- 2tablespoons balsamic vinegar
- 3tablespoons raisins, soaked in warm water for 15 minutes and drained
- 2 or 3tsp granulated sugar, to taste
- 1bay leaf
- salt
- freshly ground black pepper
- 3tablespoons pine nuts, lightly toasted
Yield: Serves 4 to 6
Preparation
- Step 1
Peel the onions and leave them whole. Place in a saucepan with the olive oil, Marsala, vinegar, raisins, sugar, and bay leaf. Add 1/3 cup water and bring to a boil. Season with salt and black pepper. Cover and cook over a gentle heat for 30 to 40 minutes or until the onions are tender and the sauce is syrupy. Sprinkle with pine nuts and serve hot, warm, or at room temperature.