Sweet and sour pearl onions are a delightful side dish, perfect for accompanying various main courses.
This is undoubtedly a very simple accompaniment to make, but it always stands out for its intense aroma and special taste.
A classic Italian side dish that is often paired with substantial roasts.
Moreover, they are very economical: low cost, high yield as someone would say.
Made with Borettane onions, a variety of onions well-known for their deliciousness, with a classic flat shape.
Generally, the fundamental ingredients of sweet and sour are vinegar and sugar or honey, to which some aroma can be added if desired.
In my case, since the onions were very tasty and fragrant, I did not add any aromas. The preparation is really quick and the result is guaranteed.
Sweet and sour pearl onions cook in a mixture of water, sugar, and vinegar and caramelize at the end of cooking until they take on the classic golden color. To enjoy them at their fullest flavor, let them cool slightly.
If you have little time to peel them, you can find them pre-cleaned in supermarkets.
They are very practical but be careful: store them in the fridge in the closed package for no more than 2/3 days; after that, they tend to mold.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 117.21 (Kcal)
- Carbohydrates 18.72 (g) of which sugars 13.89 (g)
- Proteins 1.04 (g)
- Fat 4.82 (g) of which saturated 0.69 (g)of which unsaturated 3.97 (g)
- Fibers 1.61 (g)
- Sodium 309.42 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sweet and Sour Pearl Onions
- 1.75 lbs Borettane pearl onions
- 1/4 cup water
- 2 tbsps white wine vinegar
- 3 tbsps sugar
- to taste salt
- to taste olive oil
Tools
- Frying Pan
- Lid
- Spoon
Preparation of Sweet and Sour Pearl Onions
Peel the Borettane onions, remove the golden skin, wash, and dry them.
In a non-stick frying pan, add a little oil, and arrange the onions so that they all touch the bottom of the pan.
Brown the onions on both sides by turning them with a wooden spoon, add a pinch of salt.
When they are nicely browned, add the sugar (3 tablespoons) and caramelize the onions. Add the white vinegar and let it evaporate.
Finally, add a quarter cup of water, lower the heat, cover with a lid, and let them cook for 15 minutes.
Ready for a side dish or as an appetizer, sweet and sour onions.
Tips
Sweet and sour pearl onions prepared this way can be stored in the fridge for 2/3 days, well covered with plastic wrap or closed in an airtight container. Before serving, let them sit for half an hour at room temperature, or reheat them in a pan.
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Do I have to use granulated sugar?
You can substitute with brown sugar or if desired, with 1-1.5 oz of honey. Increase or decrease the amount according to your taste.
How do I store them?
To best savor sweet and sour pearl onions, it is recommended to let them rest and serve them at room temperature or warm; the ideal is to prepare them the day before.
You can store them in the fridge for 2-3 days, in an airtight container.
