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naturallysavvy.com/recipes/simply-cipollini-onions

Place the cipollini onions in a single layer in the skillet and cook, uncovered for 4-5 minutes on one side. Turn the cipollini over and continue to cook uncovered for an additional 4-5 minutes. Turn off the stove and cover and let it sit for 30 minutes (they will continue to cook that way so don't peak yet!).

cuisinicity.com/simply-cipoloni-onions

Place the cipollini onions in a single layer in the skillet and cook, uncovered for 4-5 minutes on one side. Turn the cipollini over and continue to cook uncovered for an additional 4-5 minutes. Turn off the stove and cover and let it sit for 30 minutes (they will continue to cook that way so don't peak yet!).

jamiegeller.com/recipes/balsamic-cipollini-onions

carefully as the liquid can quickly burn. Add balsamic vinegar and pour liquid over onions. Cool to room temperature, and serve. plan ahead - This dish can be prepared up to 2 weeks in advance. Cover and store in the refrigerator. The flavors deepen with age. simplify - Use frozen pearl onions when fresh cipollini onions are not available.

www.eatingwell.com/recipe/252856/beer-braised-cipollini-onions

Heat oil and butter in a large skillet over medium-high heat until the butter is melted. Add the onions and cook, stirring often, until browned in spots, 5 to 7 minutes. Sprinkle with salt and pepper. Stir in beer (or hard cider), brown sugar and thyme; bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook for 15 ...

www.sunset.com/recipe/caramelized-cipollini-onions

Add white wine and vinegar and cook, stirring occasionally, until liquid is reduced to a glaze, about 3 minutes. Add chicken broth and salt to taste. Reduce heat to medium-low and simmer until liquid is nearly evaporated and onions are tender and a rich brown, 10 to 20 minutes.

www.seriouseats.com/recipes/2010/11/roasted-cippolini-onions-recipe.html

Pour in the balsamic vinegar, season the onions with the salt and pepper and bring to a boil. 3. Transfer the pan to the oven and bake the onions, stirring them periodically to prevent scorching and ensure even cooking, until the vinegar is reduced to a syrupy glaze and the onions are meltingly soft, about 5 minutes.

honestcooking.com/caramelized-cipollini-onions

These caramelized onions are delicious, sweet and savory with a bit of vinegary bite and the sauce emulates Italian agrodulce. By Kathy Gori. Small, flat and mild tasting, cipollini onions are perfect for roasting and also for caramelizing in balsamic vinegar for a great sweet and sour flavor.

www.injennieskitchen.com/2016/05/braised-cipollini-onions-thankful-thursdays...

Let the onions cook slowly, 1 to 1 ½ hours, stirring occasionally, until the liquid has mostly evaporated, leaving a thick, sticky sauce in the pan. Serve as part of an antipasto platter, or with a baguette to smear the onions onto. Save any remaining sauce once the onions are eaten—it adds a nice flavor to homemade salad dressing.

www.epicurious.com/recipes/member/views/roasted-cipollini-onions-with-sherry...

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 dry.

www.food.com/recipe/rosemary-potatoes-with-cipollini-onions-181009

Toss onions and potatoes with olive oil in a large bowl. Add rosemary and Nature's Seasoning (other all-purpose seasonings can be substituted. Add salt if the seasoning does not include it). Roast the potatoes until they are brown and crispy. For crispier potatoes, chop the potatoes and onions to a smaller size.