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Preheat the oven to 425°. In a large pot of boiling, salted water, cook the cipollini until just tender, about 3 minutes. Drain and cool under cold running water. Trim and peel the onions and pat ...


A great addition to simple, rustic dishes like roast chicken or beef (or bison), these classy onions can be made ahead and reheated slowly when ready. This is an adaptation of a recipe from Gary Danko, of San Francisco's Restaurant Gary Danko. Prep and Cook Time: 40 minutes.


Cipollini onions are “little onions” in Italian. They are about the size of a slightly flattened golf ball. With their thin skin and high sugar content, they are ideal for caramelizing, and perfectly balanced by the acidity of the vinegar in this show-stopping recipe!


Heat the butter in a pan large enough to hold the onions. Cook the onions in the butter for a few minutes while stirring. Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil. Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching.


If the onions are already peeled skip to the next step. Otherwise: trim the stem end flush with the onion top, and snip off any roots hanging out of the root end. Bring a pot of water to boil and carefully add the onions. Blanch for 1 minute, and remove to a bowl of very cold water. When cool to the touch, peel each of the onions.


Honey-glazed cipollini onions. Whenever I cook a nice piece of steak, I like to serve it with lots of roasted vegetables as the smokiness they bring out is a very good combination to any types of meat. Pan fried cipollini onions finished in the oven with sprigs of thyme and honey are a pure delight!


Ingredients. 1 ⁄ 2 cup raisins ; 3 tbsp. extra-virgin olive oil 1 1 ⁄ 2 lb. cipolline or pearl onions, peeled ; 1 ⁄ 4 cup balsamic vinegar ; 1 1 ⁄ 2 tbsp. sugar ; Kosher salt, to taste ...


Top Rated Cipollini Onion Recipes Valentine's Day Salmon for Two Try this simple recipe for roasted Pacific salmon, honey caramelized turnips, cipollini onions, and pinot noir.Recipe courtesy of Chef Yaffe, VUE 24, Foxwoods Resort Casino.


Heat the oil in a 12-inch saute pan, add the onions and sugar, salt and pepper and red pepper, and toss to coat. Cook over medium heat until bottoms of onions are well browned, about 5 to 7 minutes. Add the vinegar, toss well, and cook on stove an additional 5 minutes, until vinegar begins to reduce.


We’ve been seeing more and more of these little guys recently and we couldn’t be happier. Cipollini onions (pronounced chip-oh-lee-knee) were once a rare treat only to be found at fancy restaurants and the occasional gourmet market. We’re glad they’re finally getting their due attention…Now what exactly are they?Their name literally means “little onion” in Italian, and indeed ...