Janet Fletcher, food writer, says, "Growing up in Texas, where onions were big and tastes were conservative, I guarantee you that cipolline onions were never on the dinner menu. But every generation needs to add its own touch to the traditional Thanksgiving feast, and this Cal-Italian touch is my contribution."
Ingredients
Makes 6 servings
Step 1
Cook onions in large pot of boiling water 3 minutes. Drain and cool. Cut off root ends, then peel.
Step 2
Combine peeled onions, beef stock, 2 tablespoons balsamic vinegar, butter and sugar in heavy large skillet. Bring to simmer over medium heat. Cover; simmer until onions are crisp-tender, about 15 minutes. Add 1/2 tablespoon vinegar. Simmer uncovered until syrupy, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1 tablespoon parsley. Transfer to bowl. Sprinkle with 1 tablespoon parsley.
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Reviews (15)
Back to Top很有味道。前一天和加热did not seem to hurt the flavor or texture.
jsbjk
Winnetka, IL
11/29/2017
This is a nice recipe but cipollines were hard to find, expensive to buy and perhaps not so significantly different from in taste from others I could have used. However I do like the shape and size of this variety. I used a little more sugar than the recipe (and used light brown sugar). And I think next time I might cut back on the beef stock.
vox69nn
Medina, OH
12/29/2014
Very good. Watch the salt. I used a boxed beef stock. After it cooked down, it became a little too salty. I will def make it again with low sodium stock or less stock.
jeneferrob
11/28/2009
Not bad. Better than canned. U would make it again for Thanksgiving but not for every day.
exqzmeplez
2/6/2009
Awesome, add a sprinkle of salt...and it's perfect!
jessiet_85
Dallas, Texas
1/3/2009
Part of the appeal of the recipe is the small onions - both the texture and the fact that the flavor cooks through. I wouldn't recommend making this with larger onions. Also, the initial simmering step is intended to help peel the onions. It's best to drain the onions and place them in an ice bath immediately afterwards to prevent them from cooking at this stage. Then, slice off the root end and pop off the skins. I also take an extra step and make an X mark on the root end with an knife, it helps prevent the layers from telescoping when you cook them. These are especially delicious with a simple steak as a side dish, where they really show off their flavor.
bex
NY, NY
1/2/2009
I went to Whole Foods to buy the onions and they were the size of hockey pucks. They were difficult to prepare and just didn't taste all that good -- we might just as well have been eating regular large onions. If I make this dish again (which I guess should, given all the rave reviews), I will use the smaller sized cippolines that we're all used to.
Anonymous
San Francisco
11/26/2007
great dish added rosemary (removed half way through cooking) and honey, extra balsamic and cooked it a lot longer, loved how tender the onions got, mmm
elnino0033
chef from maui
6/7/2007
These little Cipolline onions are the BOMB! I used fig balsamic vinegar and did not overcook them, although tender onions, carmelized are not mushy but rather heavenly! ENOY!
Morluv
San Diego
5/4/2007
I believe that there are 3 truths in the food world-garlic, good beef, and onions. My husband and I love onions in most forms and fashion, especially carmelized to accompany good meat. Using the cipolline here is key(when you can get them)-and they were perfect with grilled steaks. Our friends raved-such a restaurant quality accompaniment with the grilled steaks. Will keep this one for sure.
Anonymous
Crystal Coast of NC
1/14/2007
Great side dish. I make these for almost every holiday. The key is to use a good balsamic and at least double the recipe because they dissapear very quickly.
Greg
Braintree, MA
11/24/2003
Followe recipe to the letter. Yuck! Mushy onions! I think the recipe makes them cook too long. Maybe this is the problem. I thought it was going to be so good, too! Disappointed.
Anonymous
New York
2/28/2003
This is a great Thanksgiving side dish. It has so much flavor! Truly yummy.
Anonymous
Chapel Hill, NC
12/2/2002
This is a great touch to any meal. My family requires this recipe at every holiday.
Boothwyn, PA
4/15/2001
I made this with baby vidalia onions. It was excellent. I might have used a bit more balsamic vinaigre than specified in the recipe.
Anonymous
Gainesville, FL
1/19/2000
