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Small «cipollini» in a sweet & sour sauce.
A good accompaniment to grilled meats and roast beefs.
8 | cipollini onions (borettana) | 220 g | |
2 tsp | butter, unsalted | 9 g | |
1 tbsp | olive oil | 15 mL | |
1 tbsp | sugar | 12 g | |
1 tbsp | wine vinegar | 15 mL | |
1/4 cup | water, approximately | 65 mL | |
1 pinch | salt [optional] | 0.2 g |
For best results, use the Italian onions known as cipollini (round-shaped, flat, about 3-4 cm in diameter). If they are not available, you may replace them with pearl onions.
Cipollini may be prepared in advance and let stand at room temperature, to be warmed up in a few minutes just before serving.
per 1 serving (130 g)
Amount % Daily Value |
Calories 130 |
Fat 7 g 11 % |
Saturated
2.3 g
12 % |
Cholesterol 10 mg |
Sodium 10 mg 0 % |
Carbohydrate 14 g 5 % |
Fibre 1 g 4 % |
Sugars 12 g |
Net Carbs 13 g |
Protein 1 g |
Vitamin A 2 % |
Vitamin C 9 % |
Calcium 2 % |
Iron 2 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 ½ |
Fats | 1 ½ |
Other Foods | ½ |
I'll have to try this with the cipollini...I still had pearl onions and it was good, but I have a feeling it'll be better with the onions specified. Also think this would be interesting tossed with mushrooms.
I'll have to try this with the cipollini...I still had pearl onions and it was good, but I have a feeling it'll be better with the onions specified. Also think this would be interesting tossed with mushrooms.