I recently had a few handfuls of cippolini onions in my weekly CSA box and I knew immediately what I’d do with them. I first had this recipe at cooking school last summer and it’s amazing. The onions get all caramelized and sweet and I ate the entire pan in one sitting. They are so simple and just so, so good. If you can’t find cippolini onions, I’d imagine this would work well with small yellow onions, too. (If you try it that way, let us know how it goes!)
Cippolini Onions in Balsamic Vinegar Reduction
1.5 lb small white pickling onions, peeled
3 tbsp sugar
1/2 c balsamic vinegar
4 c vegetable stock
1. In a heavy pan, brown the onions in a little olive oil, turning them over, until they are golden.
2. Add the vinegar and allow to evaporate.
3. Add the sugar and cook for 5 minutes, stirring continuously.
4. Cover (no more) with vegetable stock, cover the pan and cook on a slow heat for 45 minutes, adding a little more stock
gradually as needed. You should aim for a thick syrupy coating on the onions.
Oh my gosh that is what I call fried onions. Not for the Philly cheese steak for sure. Yum, yum.
I have only five words for that (in a cookie-monster voice):
Nom nom nom nom nom!
[...] me. This recipe has me downright salivating. Let me know if anyone gives it a try. (via [...]