onion antipasti

by Michelle

photo by michelle

I make a game out of coming up with delicious antipasti made out of as little as possible.


Tiny Onions Agrodolce

6 servings

1 lb yellow pearl onions

3 tablspoons olive oil

2 tablespoons proscuitto fat

2 cloves of garlic, peeled and minced

2 tablespoons sugar

1 bay leaf

1/2 cup white wine vinegar

1/2 teaspoon salt

1/2 cup water

 Peel onions with a sharp knife…only remove papery skin

Finely mince 1 onion…set aside



the aroma is to die for


Heat oil in large heavy skillet…over medium heat…add proscuitto and cook for 3 minutes

Add minced onion and garlic…cook for 8 minutes

Add whole onions in one layer …sprinkle with sugar…add bay leaf, vinegar, salt and water

Bring to a boil…reduce heat to a simmer…simmer for 1 ½ hours…until onions are tender but firm

Serve at room temperature

beautiful with some meat and chesse