Just a few ingredients make for a complex condiment that dresses up simple roast chicken or pork. To add a floral note, replace the brown sugar with clover honey.

Cheryl Slocum
This Story Originally Appeared On cookinglight.com

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Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 6 (serving size: about 3 cipollini halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak cipollini in a bowl of boiling water for 1 minute. Drain. Trim top and root ends from onions; peel. Cut each onion in half crosswise.

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  • Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Place half of onions, cut sides down, in the pan, and cook 2 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining 2 teaspoons oil and remaining onions. Return onions to pan, and sprinkle with vinegar and brown sugar. Swirl to melt sugar and coat onions with syrupy mixture. Stir in salt and pepper. Serve cipollini hot or at room temperature.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

114 calories; fat 3.1g; saturated fat 0.5g; mono fat 2.2g; poly fat 0.3g; protein 1g; carbohydrates 21g; fiber 2g; cholesterol 0mg; iron 0mg; sodium 168mg; calcium 33mg.
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