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Onions in Oil

Cipolline sott'olio

Typical recipe from Bologna.

Ingredients: white (or yellow or red) little onions, as many as one would like, sunflower oil as necessary, white wine vinegar as necessary, salt (large grain) as necessary.

Preparation: peel the onions and put them in a large bowl absolutely not made from metal, and cover them with salt. After 12 hours, pour the white wine vinegar on the onions until they are completely covered. After 12 hours, carefully drain them, put them in glass jars and cover them with oil. Keep them in the dark. They can be eaten immediately or kept for years.

Recipe sent by: Debora Mazzoli - Medicina (BO)

Last modified May 26, 2011

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