Recipe Cipolline Al Dolceforte


1 1/2 lbs. pearl onions
1/4 lb. butter
Two tbs. sugar
3 oz. excellent white vinegar

How to make Cipolline al Dolceforte:

Peel the onions. Cook them in boiling water for 3 mins, then drain and set aside. Melt the butter in a large saucepan and add the onions. Stir in the sugar and allow it to dissolve. Add the vinegar and stir well. Cover and simmer gently over low heat for about one hour. If the sauce becomes too thick, add some hot water as needed.

Pearl onions prepared in this way can be served with braised meats or venison.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at