Balsamic Cipolline Onions Recipe

Ingredients for Balsamic Cipolline Onions

• 1 pound cipolline onions
• 1 cup beef stock
• 2 1/2 tablespoons balsamic vinegar
• 2 tablespoons butter
• 1 tablespoon granulated sugar
• Fresh Parsley

How to Make Balsamic Cipolline Onions

1. Bring a large pot of salted water to a boil. Add the cipolline onions and boil for 3 minutes.
2. Drain the onions and immediately rinse under cold water to stop the cooking process. Let cool completely.
3. Trim the root ends of the onions and gently peel off the outer layers.
4. In a heavy-bottomed skillet, melt 2 tablespoons of butter over medium heat. Add 1 tablespoon of granulated sugar and stir until it begins to melt.
5. Add the peeled cipolline onions, 1 cup of beef stock, and 2 tablespoons of balsamic vinegar to the skillet.
6. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15 minutes, or until the onions are tender but still hold their shape.
7. Stir in 1/2 tablespoon of balsamic vinegar.
8. Remove the lid and continue to simmer for 25 minutes, or until the onions are caramelized and the sauce has reduced to a syrupy consistency. Stir occasionally to prevent burning.
9. Season generously with salt and freshly ground black pepper to taste.
10. Remove from heat and stir in 1 tablespoon of fresh parsley, chopped.
11. Transfer the balsamic cipolline onions to a serving bowl and garnish with an additional tablespoon of fresh parsley.