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Champagne-Glazed Cipollini Onions

Antonis Achilleos
Yield Makes 6 servings (serving size: about 3 onions)
Prep: 10 minutes; Cook: 18 minutes.

Ingredients

  • 1 pound cipollini onions, peeled and halved, leaving root end intact
  • 1 1/2 teaspoons dark brown sugar
  • 1/4 teaspoon kosher salt
  • 1 fresh thyme sprig
  • 1 1/2 teaspoons unsalted butter
  • 2 cups plus 2 tablespoons brut Champagne
  • Fresh thyme sprigs, for garnish

Nutrition Information

  • calories 97
  • fat 1 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 9 g
  • fiber 1 g
  • cholesterol 3 mg
  • iron 0.0 mg
  • sodium 50 mg
  • calcium 19 mg

How to Make It

  1. Arrange onions in even layer in 10-inch skillet. Stir in sugar and next 4 ingredients (through 2 cups Champagne); bring to boil over high heat. Let mixture reduce 7–8 minutes or until almost all liquid has evaporated.

  2. Reduce heat to medium-low; continue cooking, stirring frequently for 7–8 minutes or until onions are tender and golden.

  3. Add remaining 2 tablespoons Champagne to pan; scrape browned bits at bottom with spatula. Remove thyme sprig, and transfer onions to serving bowl. Garnish with additional thyme, if desired.