Small «cipollini» in a sweet & sour sauce.
A good accompaniment to grilled meats and roast beefs.
8 | cipollini onions (borettana) | 220 g | |
2 tsp | butter, unsalted | 9 g | |
1 tbsp | olive oil | 15 mL | |
1 tbsp | sugar | 12 g | |
1 tbsp | wine vinegar | 15 mL | |
1/4 cup | water, approximately | 65 mL | |
1 pinch | salt [optional] | 0.2 g |
For best results, use the Italian onions known as cipollini (round-shaped, flat, about 3-4 cm in diameter). If they are not available, you may replace them with pearl onions.
Cipollini may be prepared in advance and let stand at room temperature, to be warmed up in a few minutes just before serving.
per 1 serving (130 g)
Amount % Daily Value |
Calories 130 |
Fat 7 g 11 % |
Saturated
2.3 g
12 % |
Cholesterol 10 mg |
Sodium 10 mg 0 % |
Carbohydrate 14 g 5 % |
Fibre 1 g 4 % |
Sugars 12 g |
Net Carbs 13 g |
Protein 1 g |
Vitamin A 2 % |
Vitamin C 9 % |
Calcium 2 % |
Iron 2 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 ½ |
Fats | 1 ½ |
Other Foods | ½ |
I'll have to try this with the cipollini...I still had pearl onions and it was good, but I have a feeling it'll be better with the onions specified. Also think this would be interesting tossed with mushrooms.