Sweet-and-Sour Onions

• 2 pounds small boiling onions, peeled
• 3 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 1/2 cup light brown sugar
• 1 teaspoon salt
• Pinch saffron, crumbled (optional)
• 1/2 cup raisins
• 1/4 cup currants
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup pine nuts, lightly toasted

1. Boil onions in well-salted water for 5 minutes, until softened slightly but still firm.
2. Drain and place in baking dish (ceramic or stainless steel) just big enough to contain onions in one layer.
3. In small bowl, stir together red wine vinegar, balsamic vinegar, brown sugar, salt and saffron until dissolved.
4. Add raisins and currants.
5. Pour mixture over onions to coat evenly.
6. Cover tightly and bake for 1 hour at 350 degrees, stirring every 15 minutes or so, until onions are quite tender.
7. Cool to room temperature.
8. Carefully stir in lemon zest and lemon juice.
9. Let onions marinate at least 1 hour.
10. Serve sprinkled with pine nuts.
11. May be prepared ahead and refrigerated up to 4 days.

boiling onions, red wine vinegar, balsamic vinegar, light brown sugar, salt, saffron, raisins, currants, lemon zest, lemon juice, pine nuts

Taken from cooking.nytimes.com/recipes/12927 (may not work)