Cipolline Onion Relish
2 pounds cipolline or pearl onions
� cup red wine vinegar
� cup dry red wine
1 cup firmly packed brown sugar
1 cinnamon stick, broken in half
6 cloves garlic, crushed but whole, peeled
1 cup golden raisins
1 bay leaf
8 whole cloves
To blanch onions, drop into boiling water and
continue cooking until the water returns to a boil. Cook 1 minute,
then drain and chill. Peel by cutting the root end of the onion off
and slipping the peel down the sides. You should be left with the
onion whole, the layers held together just above where the root was
trimmed.
Preheat oven to 275 degrees. Stir together vinegar, wine and brown
sugar. In a nonreactive roasting pan, combine onions, cinnamon
stick, garlic, golden raisins, bay leaf and cloves. Pour sugar
mixture over onions, cover tightly with aluminum foil and roast 2
hours. Remove foil and continue cooking 10 minutes longer or until
half the liquid evaporates. Cool and store in a covered container in
the refrigerator. Remove bay leaf and whole cloves before serving.
Makes about 4 to 5 cups |