Balsamic Cipolline Onions Recipe

Balsamic Cipolline Onions Recipe

  • 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.
  1. Cook onions in large pot of boiling water 3 minutes. Drain and cool. Cut off root ends, then peel.
  2. 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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