1poundonionssmall, cipollini or pearl onions, peeled and rinsed
4tablespoonsextra virgin olive oil
1cupdry white wine
1/4teaspoonground black pepper
1tablespoonwhite wine vinegar
Over medium heat, in a saucepan with extra virgin olive oil, cook the onions until they color.
Add the white wine and the brandy then let the alcohol evaporate.
Add the raisins, salt and pepper.
Over low heat, let the onions simmer partially covered for 30 - 45 minutes or until the onions are soft. Move them often so that they don't burn. To check if they are soft, you can prick the onions with a toothpick.
Add the vinegar then let it evaporate, about 5 minutes.
Keep on cooking the onions until all the liquid has almost evaporated.
Serve cold or at room temperature as a side dish to meat or fish dishes.