Balsamic Orange Cipollini Onions Recipes

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

Ingredients

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.

BALSAMIC-ORANGE CIPOLLINI ONIONS

Balsamic-Orange Cipollini Onions image

Cipollini Onions are wonderful little mild & slightly sweet onions that hold flavor really well. We were introduced to them this year through our CSA Seldom Seen Farms (Indiana). This is a recipe that was included on their weekly newsletter--there is not an original source listed. The recipe calls for 2 pounds of Cipollini--I only use 1 pound at a time since I'm normally cooking for 2. To prepare the onions, Cut off tops & roots, & peel off the outer layer. Be careful not to cut too much off the bottom of the onion, or it won't hold it's cute shape together when cooking. For easier peeling--quickly blanch the onions for about 30 seconds in boiling water.

Provided by KitchenAndCraftAdve

Categories Onions

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs cipollini onions (or less)
2 tablespoons butter
2 tablespoons olive oil
6 tablespoons orange juice
6 tablespoons balsamic vinegar (cooking variety, not finishing quality)
2 tablespoons water

Steps:

Prepare cipollini (see tips in description above).
Melt butter & olive oil over medium heat, add onions & sautee until slightly soft & slightly golden brown, approximately 6-10 minutes depending on size of onions.
Add remaining ingredients & reduce heat to medium-low. Cook onions in liquid until liquid is reduced & has a light syrup consistency. Season with salt & pepper if desired. Plate & Serve.

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