A perfect holiday side dish from Hank Shaw. Enjoy! ~Elise
This is a lovely way to eat smaller onions. I learned this recipe from Italian cookbooks, where they call it onions agrodolce, but the concept of sweet-and-sour onions is pretty widespread. Basically you cook the onions part way either by roasting or boiling – we boil them here – and then finish them off in a pan with oil (or butter) something sweet (in this case honey) and something sharp, usually vinegar.
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