BALSAMIC CIPOLLINE ONIONS
Provided by Janet Fletcher
Categories Onion Side Thanksgiving Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
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.
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Jeriq Joshua
[email protected]These onions were a bit too sweet for my taste, but they were still good.
anne uloaku
[email protected]I'm not a huge fan of onions, but these were actually really good! The balsamic glaze is what makes them.
Imene Queenss
[email protected]These onions are delicious! I made them for my family last night and they loved them.
Md Abser
[email protected]I love these onions! They are so easy to make and they are always a crowd-pleaser. I usually serve them as a side dish, but they are also great on top of salads or grilled meats.
Mia Zoe Arcelay
[email protected]These balsamic cipolline onions are a delicious and easy side dish! I made them for a dinner party last night and they were a hit. The onions are sweet and tangy, and the balsamic glaze is the perfect finishing touch. I will definitely be making thes