Sherry Balsamic-Braised Cipollini Onions Recipe
3 pounds cipollini onions, peeled, see below
2 tablespoons unsalted butter, olive oil or coconut oil
2 tablespoons Demerara sugar
1 tablespoon maple syrup
1/2 cup good sherry
1/2 cup Burgundy, or other good-quality dry red wine
1/4 cup balsamic vinegar
2 bay leaves
4 tablespoons onion or vegetable broth
Salt and cracked black pepper to taste
- Set rack at mid-height in your oven. Preheat oven to 350 degrees.
- Skin onions. Using a small, sharp paring knife, trim the root end of the onions. Fill a large pot with two quarts of water. Cover and bring to a boil. Dump the onions into the water, bring to a boil, then turn down flame to bring water to a simmer. Cook onions for two minutes. Drain, reserving liquid.
- Rinse the onions with cold water, cool slightly and peel.
- Reserve the onion broth for the sauce, if desired. I add one quarter of a Knorr’s vegetable bouillon cube to half a cup of broth.
- In a large skillet over a medium flame, melt the butter. Bring butter—or oil—to the point of almost smoking. Dump the onions into the pan. Stir the onions to coat with butter. Sauté the onions stirring every few minutes to cook them evenly until they are golden brown on all sides, about 15 minutes.
- While sautéing onions, mix wine sauce: combine remaining ingredients in a small bowl.
- When onions are golden, pour the wine sauce into the skillet. Bring to a boil, stirring to mix sauce. Turn down to a simmer.
- Remove the skillet from stovetop and place in the oven. Braise for 45 minutes, stirring occasionally until onions are soft and sauce is dark and caramelized. If sauce evaporates before onions are tender, add additional water one tablespoon at a time, braising until onions are done and sauce thickened.
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Remove onions from oven. You may serve immediately or serve at room temperature.
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Servings |
Prep Time |
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6servings |
1hour |
|
Servings |
Prep Time |
|
6servings |
1hour |
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