Champagne-Glazed Cipollini Onions
Prep: 10 minutes; Cook: 18 minutes.
Yield: Makes 6 servings (serving size: about 3 onions)
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Amount per serving
- Calories: 97
- Fat: 1g
- Saturated fat: 1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 1g
- Carbohydrate: 9g
- Fiber: 1g
- Cholesterol: 3mg
- Iron: 0.0mg
- Sodium: 50mg
- Calcium: 19mg
- 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
- 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.
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