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Fresh cipollini onions from the farmers market are mild and sweet and perfect for braising in rich date syrup and sharp vinegar.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1.5 pounds cipollini onions, dry skins removed, ends trimmed
- 1/2 cup date syrup
- 2/3 cup vinegar
- 1/2 cup water
- 1/2 teaspoon sea salt
Instructions
Heat olive oil in a wide, heavy pan over medium heat. Add the onions; rotate and cook until golden-brown.
In a mixing bowl, combine date syrup, vinegar, water, and salt.
Pour mixture into pan and cook for 5 minutes. Turn heat down to a simmer and cook for 45 minutes, flipping onions over after 20 minutes. Onions are done when the liquid is slightly thickened. Remove from heat and let cool.
Serve with roast meats or as part of a charcuterie or cheese board.
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