Onions Agrodolce

By Daniel Rogov

3 Tbsp. olive oil
1 kilo whole pearl onions (small, very young onions)
1/2 cup each port wine and vinegar
1/4 cup seedless raisins
2 Tbsp. brown sugar
1/2 tsp. salt
hot paprika to taste

In a heavy skillet heat the olive oil and in this saute the whole onions until they begin to brown. Add the remaining ingredients, cover and simmer over a low flame until the onions are quite soft and the sauce has attained the consistency of thick syrup. Serve hot.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.