Instructions: Blanch the onions in plenty of boiling salted water for 15 minutes.

Drain well.

Saute gently in the olive oil until golden brown.

Add the vinegar red wine and salt to taste and cook briefly to allow the alcohol to evapourate.

These cipolline with their sweet and sour taste are delicious and can be served as part of an antipasto or to accompany hot and cold meat cubes.

Serves 4

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