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Sweet and Sour Onions With Raisins and Pine Nuts

April 10, 2024
Sweet and Sour Onions With Raisins and Pine Nuts

Julie Legrand

Jews are great lovers of sweet-and-sour recipes, and Italian Jews are no exception. This dish from Venice makes a very good starter or side dish, as it can be served hot, cold, or at room temperature. If small white onions are unavailable, you can use shallots instead.


  • 2lbs small white onions or shallots
  • 4tablespoons extra-virgin olive oil
  • 3tablespoons Marsala or dry white wine
  • 2tablespoons balsamic vinegar
  • 3tablespoons raisins, soaked in warm water for 15 minutes and drained
  • 2 or 3tsp granulated sugar, to taste
  • 1bay leaf
  • salt
  • freshly ground black pepper
  • 3tablespoons pine nuts, lightly toasted
Yield: Serves 4 to 6


  • Step 1

    Peel the onions and leave them whole. Place in a saucepan with the olive oil, Marsala, vinegar, raisins, sugar, and bay leaf. Add 1/3 cup water and bring to a boil. Season with salt and black pepper. Cover and cook over a gentle heat for 30 to 40 minutes or until the onions are tender and the sauce is syrupy. Sprinkle with pine nuts and serve hot, warm, or at room temperature.