Michael Romanos Glazed Cipollini Recipes

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CIPOLLINE IN AGRODOLCE



Cipolline in Agrodolce image

I found this recipe for my Italian FIL. He said he'd never heard of them but his mother DID make "jubilee onions." I figure if calamari = galama, sopressata - soopesage, cavatelli = gavadeel, then cipollini = jubilee. This is a very simple, straightforward recipe as are many Italian recipes.

Provided by Elmotoo

Categories     Onions

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 tablespoons butter
2 lbs peeled cipolline onions
1/3 cup sugar
1/3 cup balsamic vinegar
1/2-1 cup water (maybe more)
3 drops fresh lemon juice

Steps:

  • Heat the butter in a pan large enough to hold the onions.
  • Cook the onions in the butter for a few minutes while stirring.
  • Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
  • Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
  • Sprinkle with lemon juice & serve.

Nutrition Facts : Calories 419, Fat 23.2, SaturatedFat 14.7, Cholesterol 61.1, Sodium 173.2, Carbohydrate 58.8, Fiber 4.1, Sugar 31.7, Protein 3.2

BALSAMIC CIPOLLINE ONIONS



Balsamic Cipolline Onions image

Provided by Janet Fletcher

Categories     Onion     Side     Thanksgiving     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

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.

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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