Cipolline With Bay Leaf And Golden Raisins Recipes

SWEET-AND-SOUR CIPOLLINE ONIONS

Steps:

• Blanch onions in a large pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.
• Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, gently swirling pan, until deep golden.
• Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden). Return pan to heat and simmer, stirring, until caramel is dissolved.
• Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf and simmer, uncovered, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to a bowl using a slotted spoon, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Stir in balsamic vinegar, then pour liquid over onions and cool to room temperature. Chill, covered, 1 to 3 days (for flavors to develop).
• Serve chilled or at room temperature.

SWORDFISH, POTATO, AND ONION SKEWERS WITH GOLDEN-RAISIN AGRODOLCE

Steps:

• Strip thick sprigs from rosemary branches, leaving behind small, tender ones. Chop enough stripped leaves to yield 1 teaspoon; reserve remainder for another use. Soak branches (or skewers) in water 30 minutes; drain.
• Meanwhile, halve, peel, and thinly slice 3 onions. Heat oil in a saucepan over medium. Add sliced onions and cook, stirring occasionally, until golden in places, about 10 minutes. Remove from heat; stir in raisins, wine, vinegar, sugar, chopped rosemary, bay leaf, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil over medium-high and cook, stirring occasionally, until syrupy, about 15 minutes.
• Place potatoes in a pot and cover with 2 inches of water; season with salt. Bring to a boil and cook 5 minutes. Add remaining 12 onions and continue to boil until potatoes are easily pierced with the tip of a knife, 2 to 3 minutes more; drain and let stand until cool enough to handle.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). Thread vegetables onto separate rosemary branches, piercing with stem end of each branch; brush with oil. Season potatoes, onions, and fish with salt and pepper. Wrap each piece of fish in a slice of pancetta, then thread onto remaining branches. Brush grates with oil. Grill potatoes and onions 5 minutes. Add fish and continue to grill, turning occasionally, until vegetables are charred in places and fish is just cooked through, 8 to 10 minutes. Serve, with agrodolce.

CIPOLLINI IN AGRODOLCE

Steps:

• Bring a large pot of water to a boil. Add onions; reduce heat to medium-low. Simmer onions until tender, 25 to 30 minutes. Drain; let cool. Peel onions.
• Heat oil with bay leaf in a large saute pan over medium heat until hot but not smoking. Add thyme. Add half of onions; cook, stirring, until deep golden brown in spots, about 5 minutes. Transfer to a bowl with a slotted spoon. Repeat with remaining onions. Add first batch to pan.
• Stir together vinegar, wine, sugar, and salt; add to pan. Reduce heat to medium-low. Cook, stirring occasionally, until liquid is syrupy and glazes onions, 20 to 25 minutes. Season with pepper.