60 DECEMBER 2019
H
A
N
D
B
O
O
K
Mixed Onion Agrodolce
TOTAL 25 MIN; SERVES 8The combination of shallots, cipollini
onions, and pearl onions delivers a lovely
contrast of shapes and texture. Sherry
vinegar and prunes meld for a sour and
sweet agrodolce that makes this side a
perfect pairing for pork or turkey.5 Tbsp. unsalted butter (2^1 / 2 oz.),
divided
6 shallots, halved lengthwise, root
ends trimmed and left intact
10 oz. cipollini onions, halved
lengthwise, root ends trimmed and
left intact
2 tsp. finely chopped garlic
2 Tbsp. (1 oz.) dry sherry or white
wine
1 (15-oz.) pkg. frozen pearl onions,
thawed and patted dry(^1) / (^3) cup sherry vinegar
(^1) / 3 cup white wine vinegar
(^1) / 4 cup honey
1 Tbsp. fresh thyme leaves, plus
more for garnish
11 / 2 tsp. kosher salt
(^1) / 2 cup quartered pitted prunes
- Melt 2 tablespoons butter in a large
skillet over medium-high until sizzling.
Add shallots and cipollini onions; cook,
undisturbed, until bottoms are lightly
browned, 3 to 4 minutes. Shake pan to
loosen; cook, stirring occasionally, until
crisp-tender when pierced with a knife, 3
to 4 minutes. Add garlic; cook, stirring
constantly, until fragrant, about 30 sec-
onds. Remove from heat. - Pour sherry into skillet, scraping bot-
tom of skillet to loosen browned bits. Stir
in pearl onions, sherry vinegar, white wine
vinegar, honey, thyme, salt, and remain-
ing 3 tablespoons butter. Bring mixture to
a boil over high. Reduce heat to medium-
high; simmer, stirring often, until onions
are lightly glazed, 5 to 7 minutes, adding
prunes during last 2 minutes of cooking.
Transfer to a serving bowl; garnish with
thyme. —LIZ MERVOSH
MAKE AHEAD This recipe can be prepared
and refrigerated up to 1 day ahead.
Reheat gently before serving.
NOTE If desired, this recipe can be
prepared by substituting an additional
15-ounce package of frozen pearl onions
for the cipollini onions and shallots.