Sweet & Sour Onions

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.

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3 thoughts on “Sweet & Sour Onions

  1. Marty 15 February 2007 at 8:55 am

    A sour tooth? Really?

  2. shannonoz 15 February 2007 at 9:52 am

    What’s wrong with that? I think it’s so much more interesting than having a sweet tooth.

  3. Marty 16 February 2007 at 2:25 pm

    Ya I guess.

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