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Written by Admin
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Tuesday, 07 December 2010 23:08 |
Betsey wants to make sure we credit this recipe to "one of my favorite customers."
Serves 10-12
Ingredients:
4 T unsalted butter
2 lbs cipolini onions peeled and left whole
1/4 C balsamic vinegar
1/4 C cranberry juice
3/4 C chicken broth [or veggie broth]
Kosher salt and freshly ground pepper, to taste
In large saute pan, melt butter over medium heat. When hot, add onions, turning until golden (5 minutes). Reduce heat to low and add vinegar, cranberry juice, and broth. Cover and cook until onions are tender; about 30 minutes. Uncover, increase heat to medium-high and cook until liquid reduces to a glaze (about 5 minutes). Season with salt and pepper and serve.
Betsy's tip for peeling the onions: place onions in large pan in single layer, cover with boiling water; allow to sit until water cools, skins will peel off easily.
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