Ingredients
- 10 - 12 cippolini, peeled
- 3 Tbsp sugar
- 1 Tbsp water
- 1/4 cup balsamic vinegar
- 1 1/2 cup chicken broth
- salt to taste
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Balsamic Glazed Cippolini
Time: 15 minutes prep, 100 minutes cook
Servings: 2
Directions
- place sugar and water in a heavy saucepan and bring to a boil
- when syrup begins to color add balsamic vinegar and broth
- bring to a boil and add peeled cippolini
- reduce to a simmer for approximately 1 1/2 hours, stirring occasionally, until liquid is reduced to a thick glaze
- salt to taste and serve
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Summary
Cippolini are small disk shaped sweet onions that are readily available in the fall. For ease in peeling bring 1 1/2 quarts of salted water to a rolling boil, drop the cippolini in for 1 - 2 minutes and then remove from heat. Place pan in the sink and run cold water over them until cooled enough to peel. Using a paring knife trim the top and peel away the outer skin. carefully trim any roots away from the bottom.
