Every Thanksgiving my mother makes creamed onions, which are delicious and a wonderful treat. But heavy. I saw this recipe for sweet and sour onions in Lidia Cooks from the Heart of Italy (affiliate link) and thought they might be a healthier alternative. I made them last night and let me just say they are not just an alternative but a really, really good side dish that will be showing up way more than once or twice a year at my table!
I found cipolline onions at the grocery store, which is what the recipe calls for. I don’t remember seeing them before. They’re slightly larger and more oval than the small white boiling onions we use to make creamed onions. Lidia says this dish freezes well or you can keep the prepared onions in the refrigerator for a week or two so they are a great make-ahead side dish.0