Onions Agrodolce


Agrodolce means ‘sour sweet’ in Italian and refers to a method of cooking with sugar and vinegar which originated on the island of Sicily. The contrast of flavours is thought to have been brought to Italy by the Arabs and remains popular in regional Sicilian cooking to this day.


Makes One Cup


  onions agrodolce


2 tablespoons olive oil

2 brown onions, finely sliced

2 tablespoons white sugar

1 teaspoon of salt

1/4 cup red wine vinegar

1/4 cup dry white wine

1/4 cup raisins

1 teaspoon unsalted butter

1/2 teaspoon fresh lemon juice

Salt and Pepper to taste



Heat the olive oil in a large non-stick frying pan over a medium heat. Add onion, sugar and I teaspoon of salt and cook, stirring frequently, for around 10 minutes; you want them soft and a light golden brown colour. Stir in vinegar, raisins and wine and bring to the boil. Reduce the heat and simmer on a low heat for 10 minutes or until liquid almost evaporates. Take of the heat and stir in the butter. Season with the lemon juice and salt and pepper to taste.


These onions can be served warm or at room temperature, will keep for 2 weeks in the fridge and go with just about everything, particularly grilled meats and goat’s cheese.