Cipollini Onions Braised In Red Wine Recipes
HONEY ROASTED CIPOLLINI ONIONS
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
- In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
- In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.
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- Bring a 4-quart saucepan of water to boil. Blanch the cipollini for about 30 seconds in the boiling water, just enough to loosen the skins. Drain and shock in an ice bath, then drain again and dry. Trim the tops and remove the outer layer of skin. Set aside.
- Heat a large saute pan over medium-high heat. Add the butter and oil and allow the butter to melt, swirling the fats so they coat the bottom of the pan. Add the cipollini in a single layer. Season with 1 teaspoon salt and a couple grinds of pepper, or to taste. Saute the cipollini just until the tops and bottoms are caramelized, about 2 minutes on each side.
- Remove the pan from the heat and add just enough wine to cover the cipollini by about two-thirds. Return the pan to medium-high heat and bring the wine to a simmer. Reduce the heat to maintain a gentle but steady simmer and braise the cipollini until the wine is reduced to a glaze that will coat the back of a spoon, 25 to 35 minutes depending on the heat and pan. Take care during the last few minutes not to scorch. Remove from the heat, and serve immediately.
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