BALSAMIC CIPOLLINE ONIONS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Balsamic Cipolline Onions image

Provided by Janet Fletcher

Categories     Onion     Side     Thanksgiving     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 pounds cipolline onions* or boiling onions
2 cups beef stock or canned beef broth
2 1/2 tablespoons balsamic vinegar
2 tablespoons (1/4 stick) butter
1 teaspoon sugar
2 tablespoons minced fresh parsley
*Available at specialty foods stores.

Steps:

  • Cook onions in large pot of boiling water 3 minutes. Drain and cool. Cut off root ends, then peel.
  • Combine peeled onions, beef stock, 2 tablespoons balsamic vinegar, butter and sugar in heavy large skillet. Bring to simmer over medium heat. Cover; simmer until onions are crisp-tender, about 15 minutes. Add 1/2 tablespoon vinegar. Simmer uncovered until syrupy, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1 tablespoon parsley. Transfer to bowl. Sprinkle with 1 tablespoon parsley.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #side-dishes     #vegetables     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #low-carb     #low-in-something     #onions