Cooking these slightly sharp-flavored onions agrodolce style (in a sweet-and-sour sauce) turns them into meltingly sweet little morsels. They’re substantial enough to work on their own as a side to your next roast, and the leftovers are tasty when rewarmed, chopped coarsely, and tossed with mixed salad greens for something akin to a warm bacon vinaigrette.
What to buy: Cipollini are small, flat red or yellow onions, commonly seen in markets from late fall through winter.
Game plan: To make cutting the bacon easier, chill it in the freezer about 20 to 25 minutes until it firms up.
This recipe was featured as part of our Cooking with Winter Ingredients story.
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