Cipolline with Thyme and Sherry Vinegar

Name: Cipolline with Thyme and Sherry Vinegar
Yield: serves 4 to 6
Ingredients: Kosher salt and freshly ground black pepper; 1 1/2 pounds cipolline or red torpedo onions; 1/4 cup extra-virgin olive oil; 1 teaspoon sugar; 1/4 cup plus 2 tablespoons Spanish sherry vinegar; 2 tablespoons fresh thyme leaves; Maldon sea salt or another flaky sea salt, such as fleur de sel

January 26, 2012

Cipolline are small, flat, sweet Italian onions. This agrodolce preparation of cipolline is one of the staples of my Umbrian tavola, and the most popular contorno at the Osteria, I think in part because onions go with so many main dishes, and they are also easy to share. My dad orders them every time he comes to the restaurant. I think he could make a meal of nothing but these onions followed by a perfectly pulled espresso. In the summer when I can find them, I use long, red torpedo onions in place of cipolline.

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