This dish is an excellent accompaniment for roasts and meat dishes and may be served cold as an antipasto.
- 2 ounces prosciutto fat, finely chopped
- 2 teaspoons butter
- 3 tablespoons sugar
- 1 1/2 pounds cipollini (small onions), trimmed and soaked for 30 minutes in cold water
- 1/2 cup white wine vinegar
- Salt and freshly ground pepper
In a large, wide pan over gentle heat, combine the prosciutto fat and butter and melt without burning. Stir in the sugar and continue stirring for 4 or 5 minutes.
Meanwhile, drain the onions.
Add the vinegar to the pan, mix and add the drained onions. Season with salt and pepper. Cover the pan and cook over moderate heat for about 20 minutes, until the onions are soft and pale gold.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
242 calories; 16g total fat; 19mg cholesterol; 3mg sodium; 24g carbohydrates; 4g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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