Champagne-Glazed Cipollini Onions

Antonis Achilleos

Prep: 10 minutes; Cook: 18 minutes.

Yield: Makes 6 servings (serving size: about 3 onions)
Recipe from Health

Nutritional Information

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. 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. 2. Reduce heat to medium-low; continue cooking, stirring frequently for 7–8 minutes or until onions are tender and golden.
  3. 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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