Best Sauteed Cipolline Onions Mario Batali Recipes

Sauteed Cipolline Onions (Mario Batali) Recipe - (4.1/5) image

Provided by á-28785

Number Of Ingredients 14

For the Special:
Olive Oil
3 tablespoons Sweet Butter
2 pounds Cipolline Onions (peeled and roots trimmed)
1 tablespoon Sugar
Salt
freshly cracked Black Pepper
1/4 cup fresh Thyme leaves
1/3 cup Sherry
1/4 cup Heavy Cream
1/2 cup Robiolina Cheese
1/4 cup freshly grated Parmigiano-Reggiano
For the Spectacular:
White Truffles (shaved and very finely grated)

Steps:

Heat a large skillet oven medium-high with a few tablespoons of olive oil. Add onions, and season with salt. Sprinkle the onions all over with sugar. Cook, undisturbed for one minute, and then add the butter, continuing to cook until the onions begin to develop deep caramelization. Flip the onions, and cook for one minute, and then add the thyme, followed by the sherry. Cook for 10 minutes or until onions are lightly deeply caramelized and. Remove from heat and stir in cream. Adjust seasoning to taste. For the Special: Stir in the Robiolina and Parmigiano-Reggiano off of the heat. For the Spectacular: Shave truffles over the onions, and then sprinkle the truffles with salt. Helpful Tips: 1. You can use pearl or even frozen pearl onions instead of Cipolline. 2. Do two batches so there's no overcrowding in the pan, and all the onions have the nice dark color on the bottom. 3. You could also use Marscapone, ricotta, or even cream cheese instead of Robiolina cheese.

Sauteed Cipollini Onions image

Provided by Martha Stewart

Number Of Ingredients 5

Coarse salt
1 1/2 pounds cipollini onions or small shallots, peeled
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely chopped fresh thyme

Steps:

Bring 6 cups water to a boil in a medium saucepan; add salt. Boil onions until softened, about 4 minutes. Drain, and pat dry. Set aside.
Heat butter and oil in a large saute pan over high heat, stirring to combine, until butter melts. Add onions, and cook, stirring occasionally, until browned,about 4 minutes. Reduce heat to medium-low; add thyme, and season with salt. Cover, and cook until onions are tender, 4 to 5 minutes. Serve warm.