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Red Wine Glazed Cipolini
Onions |
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Serves
12 |
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3 pounds |
Cipolini Onions* |
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5 Tablespoons
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Unsalted Butter |
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2 Tablespoons |
Brown sugar, packed |
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1/4 Cup |
Port |
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3/4 Cup |
Dry Red Wine |
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1/4 Cup |
Balsamic Vinegar |
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1
Tablespoon
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Fresh thyme leaves,
minced |
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Kosher salt |
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Freshly ground black
pepper |
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Preparation |
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Boil water in a medium
saucepan. Add onions and
cook 4 minutes. Drain
and run under cold water
to stop cooking. |
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Use a pairing knife to
trim and peel onions.
Set aside. |
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Add butter and sugar to
a heavy bottomed
saucepan set over
medium-high heat. Add
wine and port, 2
tablespoons balsamic
vinegar, thyme and
onions. Bring to a
gentle boil and cook
covered for 10 minutes.
Uncover and cook 10-15
minutes until tender and
glazed. |
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Remove from heat. Season
to taste with salt and
pepper. Add remaining
balsamic to taste, if
desired. Garnish with
fresh thyme leaves. |
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Can be made ahead and
then re-heated before
serving. |
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*Pearl onions or a
combination will also
work well. Because they
are smaller, make sure
to reduce initial
cooking time to 3
minutes. |
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Recipe
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Red Wine Glazed Cipolini Onions
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