Balsamic Cipolline Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Janet Fletcher, food writer, says, Growing up in Texas, where onions were big and tastes were conservative, I guarantee you that cipolline onions were never on the dinner menu. But every generation needs to add its own touch to the traditional Thanksgiving feast, and this Cal-Italian touch is my contribution. Ingredients:
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. |
Directions:
1. Cook onions in large pot of boiling water 3 minutes. Drain and cool. Cut off root ends, then peel.
2. 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.
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