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Cipolle di Tropea in agrodolce
Cipolle in agrodolce: Calabria's sweet-sour Tropea red onions
The red onions grown in the sandy fields along the coast near Tropea are so sweet that Calabrians eat them raw like fruit, and cooked slowly in agrodolce they become soft, jammy and glossy, sharp from the vinegar and mellow from the sugar. They sit on every Calabrian antipasto table, beside cheese and bread, and they are a fine side for grilled vegetables or a frittata. There is no wine in it, only wine vinegar. A jar keeps all week in the fridge. Chef's tip: cut the onions into thick wedges through the root so they hold together while they soften.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Method
0/5 doneStep 1: Warm 3 tbsp extra virgin olive oil in a wide frying pan over a medium heat. Add 1 ⅓ lb red onions in a single layer with ½ tsp salt and 1 bay leaf and cook for 8 minutes, turning gently, until the edges soften and turn translucent.
8 minStep 2: Sprinkle over 1 ⅜ oz sugar and stir for 2 minutes, until it melts and coats the onions. Common mistake: turning the heat up here; the sugar caramelises and burns before the onions are soft, and the dish tastes bitter.
2 minStep 3: Pour in ¼ cup red wine vinegar and ¼ cup water, cover and simmer over a low heat for 10 minutes, until the onions are tender to a knife.
10 minStep 4: Uncover, add ¼ tsp black pepper and cook for 3–5 minutes more, shaking the pan, until the liquid has reduced to a shiny syrup that clings to the onions.
4 minStep 5: Take out the bay leaf. Serve warm or at room temperature, or cool and store in a clean jar in the fridge for up to 5 days.
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 2 g
- Carbs
- 22 g
- Fat
- 7 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cipolle di Tropea in agrodolce take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of red onions?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of sugar?
- Caster sugar, same amount.
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