Caramelized Cipollini Onions
A great addition to simple, rustic dishes like roast chicken or beef (or bison), these classy onions can be made ahead and reheated slowly when ready. This is an adaptation of a recipe from Gary Danko, of San Francisco's Restaurant Gary Danko. Prep and Cook Time: 40 minutes.
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- Calories: 36
- Calories from fat: 39%
- Protein: 1.2g
- Fat: 1.5g
- Saturated fat: 0.9g
- Carbohydrate: 4.9g
- Fiber: 0.8g
- Sodium: 92mg
- Cholesterol: 3.9mg
- 1 tablespoon butter
- 1 pound cipollini onions, peeled, roots still attached
- 1/4 cup dry white wine
- 1 tablespoon balsamic vinegar
- 1 cup reduced-sodium chicken broth
- 1. In a large frying pan, melt butter over medium heat. Add onions and cook, stirring often, until they start to turn golden brown (be careful not to burn them), about 10 minutes.
- 2. Add white wine and vinegar and cook, stirring occasionally, until liquid is reduced to a glaze, about 3 minutes. Add chicken broth and salt to taste. Reduce heat to medium-low and simmer until liquid is nearly evaporated and onions are tender and a rich brown, 10 to 20 minutes.
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