Spring onion agro-dolce

MAKES 4 SERVINGS

3 bunches spring onions, leafy greens removed, roots trimmed

5 tablespoons extra virgin olive oil

1/2 cup sugar

1/2 cup red wine vinegar

Sea salt

If the onions are thicker than a pencil, split them lengthwise.

Heat a saute pan large enough to accommodate all the onions in one layer. You might have to cook the onions in batches.

When the pan is hot, add the oil, then the onions. When they begin to color, toss them and let them continue to cook until they are almost cooked through. Whisk together the sugar and vinegar and add to the onions.

Cook over high heat until the onions are glazed and the vinegar mixture is syrupy.

Add sea salt to taste. Spread the onions out onto a plate until cool.

When ready to serve, place the onions on a plate and sprinkle with a bit more sea salt and a drizzle of good quality extra virgin olive oil.

Note: Cippolini onions, mushrooms (cremini are ideal) or eggplant can be substituted.

From Rob Levitt of Mado

Nutrition facts per serving: 261 calories, 18 g fat, 2 g saturated fat, 0 mg cholesterol, 28 g carbohydrates, 1 g protein, 69 mg sodium, 1 g fiber