Sweet and Sour Onions (Cipolline in Agrodolce)

• 1 pound small white or red onions (about 20)
• 3 tablespoons extra-virgin olive oil
• 2 bay leaves
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• Salt and freshly ground pepper

1. Using a paring knife, trim the root and stem ends of the onions.
2. In a medium saucepan of boiling water, cook the onions over moderate heat until they are just beginning to soften, about 5 minutes.
3. Drain immediately and peel.
4. Meanwhile, heat the olive oil in a nonreactive medium saucepan.
5. Add the bay leaves and cook over moderately low heat until fragrant, about 1 minute.
6. Add the onions and cook, stirring occasionally, until just beginning to brown around the edges, about 7 minutes.
7. Add the vinegar, sugar and salt and pepper.
8. Increase the heat to moderate and cook, stirring frequently, until the mixture starts to caramelize, about 2 minutes.
9. Remove the bay leaves.
10. Transfer the onions to a bowl and stir gently to coat them with the syrup.
11. Serve at room temperature.

white, extravirgin olive oil, bay leaves, red wine vinegar, sugar, salt

Taken from www.foodandwine.com/recipes/sweet-and-sour-onions-cipolline-in-agrodolce (may not work)