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Balsamic-Glazed Cipollini Onions

A simple balsamic-glaze turns semisweet cipollini onions into a sophisticated side dish. Also Try: Potato-Wrapped Halibut, Sauteed Spinach

  • Servings: 4
Balsamic-Glazed Cipollini Onions

Source: The Martha Stewart Show, September 2010

Ingredients

  • 2 tablespoons olive oil
  • 16 cipollini onions, trimmed and peeled
  • Coarse salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 3/4 cup store-bought low-sodium chicken broth or stock
  • 3 sprigs fresh thyme
  • 2 cloves garlic, crushed

Directions

  1. Preheat oven to 400 degrees.

  2. Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.

  3. Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

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