These would take just as long to cook stovetop as they do in the Sun Oven. But in the Sun Oven, not only do you save on fuel, you don’t need to constantly monitor them as you would stovetop. If you can’t find cipolline onions (I had to go to three different stores to find mine) use small white onions. They go great with any kind of roast or braised meat.
Sweet and Sour Onions
(adapted for the Sun Oven from Marcella Hazan’s Classic Italian Cookbook)
2 pounds cipolline onions or small white onions
3 tablespoons unsalted butter
2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Set Sun Oven out to preheat.
To peel the onions, bring a large saucepan of water to a boil and immerse the onions for about 30 seconds, drain. Remove the outer skin and the dangling roots only. Use a sharp paring knife to score and cross in the root end of each onion. Spread the onions out in a single layer in a large pot. Dot with butter. Add enough water come about half way up the side of the onions. Add the vinegar, sugar, salt, and pepper. Cover and transfer to the Sun Oven. Cook until very soft and have absorbed most or all of the liquid, about 3 hours.
makes 4 to 6 servings.