Caramelized whole onions

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In this recipe i use Italian pearl onion, but you can use just about any kind of onion for this: Vidalia, Spanish, yellow – it’s your choice.
Italian pearl onion have more flavor and are sweeter than pearl onions… AND they are infinitely easier to prepare.
Its taste is less acrid than that of its relatives, making it ideal for creamed or glazed onions.
And because of the cipollinis’ size and shape, they’re easy to cook and serve whole. Try them roasted or grilled on skewers.
They are like candy and  they take just 20 minutes to make.

Ingredients

60 gr. unsalted butter
6 Italian pearl onions (Cipollini onion)
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon salt
freshly ground black pepper

 Instructions

Melt the butter in a saute pan, add the onions and sugar and toss to coat.  Slice the stem and root ends off each onion. Peel the onions, but leave them whole.
Cook over medium heat for 10 minutes, tossing occasionally, until the onions start to brown.
Add the vinegar, salt, pepper and toss well, cook for another 15 minutes, depending on the size of the onions, until they are tender.
Season to taste, sprinkle with parsley.
Suggested uses: in omelets, sandwiches, soups, casseroles, dips, pasta sauce, or alongside any grilled meat.
You could use these Caramelized Whole Onions as a condiment on a sandwich or burger, Hope you enjoy!

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