A friend once said
I love Italian food because is honest. The recipes contain a few ingredients, so only ingredients of very good quality can give you a delicious dish.
Cipolline in agrodolce
Sweet and sour small onions
150 g small onions
40 g honey (best if not too sweet)
a pinch of fine salt
few drops of Traditional Balsamic Vinegar from Modena matured more than 12 years
(or another Traditional Balsamic Vinegar from Modena)
Peel the onions without cutting them. Pour the honey on a pan and warm up with medium heat. When the honey starts to melt, pour the small onions in the pan and let them caramelise for around 5 min, stirring with a spoon. Add the pinch of salt and then two or three drops of Balsamic Vinegar for every onion. Cook for 10 - 15 min more, until the small onions are crispy and have a golden/brown colour.