Glazed Cipollini Onions

© Katherine Stetson

The flavor of these glazed onions is explosive and perfect alongside grilled meats.

For two-three servings:

  • 8 ounces baby cipollini onions
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey
  • 1 tablespoon sherry vinegar (or Balsamic, if you prefer)
  • pinch of sea salt
  • freshly ground pepper

Preheat oven to 425 degrees.

In a medium saucepan, bring 3 cups water to a boil.  Add onions and blanch for 4 minutes.  Drain onions and plunge into a bowl of ice water.  Carefully remove stem and root end from onions and peel off outermost layer.

In a small skillet over medium heat, melt butter with honey and vinegar.  Add onions, salt and pepper and cook, covered, for 10-12 minutes.  Remove lid and place skillet in oven and continue cooking for an additional 10-12 minutes or until liquid has reduced to a glaze and onions are tender.  Serve immediately with additional grindings of pepper.

Copyright © Katherine Stetson, all rights reserved.