Balsamic-Glazed Cipollini Onions
Dress Up the Ordinary
Looking for the perfect side for a grilled steak or chop? Look no further than these tender braised onions with a great sweet/sour/savory flavor from balsamic vinegar, a whisper of honey, and our rich brown stock. They're also delicious with cheeses, in sandwiches and salads, or for topping a pizza.
2 tablespoons Graisse de Canard Gold® or unsalted butter
2 pounds cipollini onions (or boiling onions), peeled (see note below)
Salt and ground black pepper
3 tablespoons balsamic vinegar
3/4 ounces Glace de Viande Gold® dissolved in 2 cups hot water
2 teaspoons honey
3 sprigs fresh thyme, tied together with kitchen string
Melt the Graisse de Canard Gold® in a large, heavy skillet over medium heat. Add the onions, stem side down, and cook until they have browned, 2-3 minutes. Turn them and brown the on the other side, about 2 minutes more; season with salt and pepper.
Add the vinegar, diluted Glace de Viande Gold®, honey, and thyme; stir to combine and bring to a simmer. Cover the skillet, reduce the heat, and simmer until the onions are crisp-tender, about 10-12 minutes.
Uncover the skillet and continue simmering, stirring occasionally, until the onions are very tender and the liquid is almost syrupy, about 25-30 minutes. Remove the thyme sprigs and serve.
In some markets,you can find cipollini onions already peeled. However, if you need to peel them, here's how: immerse the onions in a large pot of boiling water for about 3 minutes, then remove them from the water and let them cool a bit. Cut off the root ends, then remove the peel.