Food Recipes Side Dishes Vegetable Side Dishes Mixed Onion Agrodolce Be the first to rate & review! The combination of shallots, cipollini onions, and pearl onions delivers a lovely contrast of shapes and texture; feel free to simplify by using just one type of onion. Dried plums add a jammy sweetness and make this dish a perfect pairing for rib roast or turkey. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People, and EatingWell. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Caitlin Bensel Total Time: 25 mins Yield: 8 Cook Mode (Keep screen awake) Ingredients 5 tablespoons unsalted butter (2 1/2 ounces), divided 6 shallots, halved lengthwise, root ends trimmed and left intact 10 ounces cipollini onions, halved lengthwise, root ends trimmed and left intact 2 teaspoons finely chopped garlic 2 tablespoons (1 ounce) dry sherry or white wine 1 (15-ounce) package frozen pearl onions, thawed and patted dry 1/3 cup sherry vinegar 1/3 cup white wine vinegar 1/4 cup honey 1 tablespoon fresh thyme leaves, plus more for garnish 1 1/2 teaspoons kosher salt 1/2 cup quartered pitted prunes Directions Melt 2 tablespoons butter in a large skillet over medium-high until sizzling. Add shallots and cipollini onions; cook, undisturbed, until bottoms are lightly browned, 3 to 4 minutes. Shake pan to loosen; cook, stirring occasionally, until crisp-tender when pierced with a knife, 3 to 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat. Pour sherry into skillet, scraping bottom of skillet to loosen browned bits. Stir in pearl onions, sherry vinegar, white wine vinegar, honey, thyme, salt, and remaining 3 tablespoons butter. Bring mixture to a boil over high. Reduce heat to medium-high; simmer, stirring often, until onions are lightly glazed, 5 to 7 minutes, adding prunes during last 2 minutes of cooking. Transfer to a serving bowl; garnish with thyme. Make Ahead This recipe can be prepared and refrigerated up to 1 day ahead. Reheat gently before serving. Notes If desired, this recipe can be prepared by substituting an additional 15-ounce package of frozen pearl onions for the cipollini onions and shallots. Originally appeared: December 2019 Rate It Print