Some people have a sweet tooth, but my husband has a sour tooth. He likes anything pickled or vinegared. His perfect vinaigrette is one part oil and one part vinegar — or more. In the summer, I make him lots of vinegar-marinated cucumber slices to snack on, which are so sour after one day of bathing in vinegar that I can’t even eat them anymore. And we both like chowing down on these onions, which have a tiny bit of sweet to cut the vinegar. They are great snacks for serving with nuts at cocktail hour. But since not everyone has such a sour tooth, I always have a lot left over. I would appreciate any suggestions for what else to do with them.
Sweet & Sour Cocktail Onions
Serves: many people
Time to make: ~30 minutes, plus time to cool
Combine in a saucepan:
- 1 lb. frozen pearl onions
- 1/3 cup red wine or sherry vinegar
- 1/3 cup water
- 1 tbsp. sugar
- 1 tbsp. olive oil
- 1½ tbsp. tomato puree
- 2 bay leaves
- salt and pepper
Bring to a simmer over medium heat. Cover and let simmer until the liquid is reduced, 20 minutes. Uncover and cook the sauce down to a thick syrup.
Serve a room temperature. Keeps 1 week in the refrigerator.