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Caramelized Cipollini Onions





Yields
Makes 8 servings

A great addition to simple, rustic dishes like roast chicken or beef (or bison), these classy onions can be made ahead and reheated slowly when ready. This is an adaptation of a recipe from Gary Danko, of San Francisco's Restaurant Gary Danko. Prep and Cook Time: 40 minutes.

 1 tablespoon butter
 1 pound cipollini onions, peeled, roots still attached
 1/4 cup dry white wine
 1 tablespoon balsamic vinegar
 1 cup reduced-sodium chicken broth
  Salt
Step 1
1

In a large frying pan, melt butter over medium heat. Add onions and cook, stirring often, until they start to turn golden brown (be careful not to burn them), about 10 minutes.

Step 2
2

Add white wine and vinegar and cook, stirring occasionally, until liquid is reduced to a glaze, about 3 minutes. Add chicken broth and salt to taste. Reduce heat to medium-low and simmer until liquid is nearly evaporated and onions are tender and a rich brown, 10 to 20 minutes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories36
% Daily Value *
Total Fat 1.5g2%

Saturated Fat 0.9g5%
Cholesterol 3.9mg2%
Sodium 92mg4%
Total Carbohydrate 4.9g2%

Dietary Fiber 0.8g3%
Protein 1.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.