Recipe information
Yield
6 Servings
Ingredients
1
1/2 cups dry white wine
1
1/2 cups distilled white vinegar
1
cup balsamic vinegar
1
cup sugar
5
tablespoons olive oil
1
large garlic clove, pelled, crushed
10
whole cloves
2
bay leaves
1
1/2 cups fresh whole basil leaves
1
1/2 teaspoons whole black peppercorns
2
pounds small cipolline onions or small boiling onions, blanched, peeled
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Preparation
Step 1
Place all ingredients except onions in heavy large pot. Bring to boil over high heat. Add onions; reduce heat to medium and simmer until crisp-tender, about 10 minutes. Using slotted spoon, transfer onions to jar with lid. Increase heat to high and boil until liquid is reduced to 1 3/4 cups, about 20 minutes. Pour liquid over onions and cool.
Step 2
Cover onion mixture and refrigerate until flavors blend, at least 1 week and up to 1 month.