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Sauteed Cipollini Onions

  • Servings: 10
Sauteed Cipollini Onions

Source: Martha Stewart Living, November Holiday 2003


  • Coarse salt
  • 1 1/2 pounds cipollini onions or small shallots, peeled
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon finely chopped fresh thyme


  1. Bring 6 cups water to a boil in a medium saucepan; add salt. Boil onions until softened, about 4 minutes. Drain, and pat dry. Set aside.

  2. Heat butter and oil in a large saute pan over high heat, stirring to combine, until butter melts. Add onions, and cook, stirring occasionally, until browned,
    about 4 minutes. Reduce heat to medium-low; add thyme, and season with salt. Cover, and cook until onions are tender, 4 to 5 minutes. Serve warm.

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