Some Onions with Your Saturday Beefcake Lunch

Burgundy-Glazed Cipollini Onions

from a recipe by
Vince Alberici
Adam’s Mark Hotel
Philadelphia
accompanied it are an easy-to-prepare, winning side dish—whatever they’re served with. Cipollini onions are a small, flat Italian onion similar to pearl onions.




6 servings

3 tablespoons unsalted butter
1 1/2 pounds cipollini onions, peeled (see note)
3 tablespoons sugar
1/2 cup port wine
1/2 cup Burgundy, or other good-quality dry red wine
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1 bay leaf
4 tablespoons veal stock
Pinch salt
Pinch cracked black pepper
Preheated oven 350F




Melt the butter in a large, ovenproof saucepan over a medium flame. Add the onions to the butter and cook for about 20 minutes, until they are nicely browned.




Add the sugar, wines, vinegars, bay leaf, and stock, and bring to a simmer. Place the pan in the oven and cook for about 45 minutes to 1 hour, until the onions are soft. Remove the onions from the pan with a slotted spoon.

Reduce the sauce over low heat until it achieves a slightly viscous consistency, about 1 hour. Season with salt and pepper, and reheat the onions in the sauce.