{"id":424,"date":"2009-01-06T22:15:00","date_gmt":"2009-01-06T22:15:00","guid":{"rendered":"http:\/\/www.cookingatdebras.com\/eng\/2009\/01\/06\/sweet-and-sour-onions\/"},"modified":"2010-12-22T21:52:06","modified_gmt":"2010-12-22T21:52:06","slug":"sweet-and-sour-onions","status":"publish","type":"post","link":"https:\/\/www.cookingatdebras.com\/eng\/2009\/01\/06\/sweet-and-sour-onions\/","title":{"rendered":"Sweet and Sour Onions"},"content":{"rendered":"<p><a href=\"http:\/\/2.bp.blogspot.com\/_lcpJ54kaCnI\/SZcXsvp6RkI\/AAAAAAAAAII\/OCUtCYsFyyg\/s1600-h\/cippolline_2.jpg\"><\/a>These little onions make a wonderful condiment with roasted meat dishes, as part of an antipasto platter or served on their own as an appetizer served with drinks.<\/p>\n<h4>Sweet and Sour Onions<br \/>\nIngredients:<\/h4>\n<p>1 1\/2 pounds cipolline, Italian baby onions or yellow pearl onions<br \/>\n4 1\/4 cups water<br \/>\n1 teaspoons salt<br \/>\n1\/4 cup white wine vinegar<br \/>\n1\/4 cup sugar<br \/>\n1\/4 teaspoon salt<\/p>\n<p>1. Bring 4 cups of water and 1 teaspoon of salt to a boil.<\/p>\n<p>2. Add the onions and turn heat to medium. Simmer for 5 minutes.<\/p>\n<p>3. Drain the onions into a colander and let cool until easy to handle.<\/p>\n<p>4. With a sharp knife remove the small stem at the bottom peel the skin off the onions.<\/p>\n<p>5. Put the onions back into the pan.<\/p>\n<p>6. Add \u00bc cup of water, vinegar, sugar and salt. Turn on the heat and bring to a boil. Turn heat to low and simmer for approximately 10 minutes until the vinegar mixture has almost evaporated. There should be a light glaze on the onions.<br \/>\n<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These little onions make a wonderful condiment with roasted meat dishes, as part of an antipasto platter or served on their own as an appetizer served with drinks. Sweet and Sour Onions Ingredients: 1 1\/2 pounds cipolline, Italian baby onions or yellow pearl onions 4 1\/4 cups water 1 teaspoons salt 1\/4 cup white wine [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":798,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51,50,91,109],"tags":[],"class_list":["post-424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","category-recipes","category-starters","category-vegetables"],"_links":{"self":[{"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/posts\/424","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/comments?post=424"}],"version-history":[{"count":4,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/posts\/424\/revisions"}],"predecessor-version":[{"id":1048,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/posts\/424\/revisions\/1048"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/media\/798"}],"wp:attachment":[{"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/media?parent=424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/categories?post=424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cookingatdebras.com\/eng\/wp-json\/wp\/v2\/tags?post=424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}