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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Balsamic-Glazed Cipollini with Lemon and Bay Leaves Recipe

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This recipe for Balsamic-Glazed Cipollini with Lemon and Bay Leaves is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
# 1/3 cup sugar
1 tablespoon water
4 tablespoons unsalted butter
1/2 cup plus 2 tablespoons balsamic vinegar
1 1/2 pounds cipollini onions
Strips of zest from 1 lemon
4 fresh bay leaves
3 cups chicken stock or low-sodium broth
Salt and freshly ground pepper

Directions:
Directions:
1. In a large saucepan, dissolve the sugar in the water. Cook over moderate heat without stirring until a medium-amber caramel forms, about 5 minutes. Off the heat, carefully add the butter and 1/2 cup of the balsamic vinegar. Return the saucepan to the heat and cook until the caramel is melted.

2. Add the onions, lemon zest, bay leaves and chicken stock to the saucepan and bring to a boil. Season with salt and pepper and simmer over moderately low heat until the onions are very tender and glazed and the liquid is syrupy, about 1 1/2 hours. Stir in the remaining 2 tablespoons of balsamic vinegar and season with salt and pepper.


Make Ahead

The balsamic-glazed onions can be refrigerated for up to 1 week. Reheat gently before serving.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 Minutes 2 hrs total
Personal Notes:
Personal Notes:
Called cipollini agrodólce in Italian for their sweet-and-sour vinegar glaze (agro means sour; dólce, sweet), these soft and tangy onions are a fantastic accompaniment to any rich roast meat.

 

 

 

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