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Parve
Easy
4-8 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
Slightly more elegant than basic caramelized onions and perfect alongside steak, cipollini onions are a classic steakhouse side that we had to include in our annual Restaurant Issue.
16 cipollini onions (about 1 pound)
2 tablespoons Tuscanini Olive Oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup red wine, such as Tuscanini Red Cooking Wine
1/4 cup beef broth, such as Manischewitz
2 tablespoons brown sugar or honey
Trim the stem end of the onions flush with the onion top and snip off any roots hanging out of the root end.
Bring a pot of water to a boil. Prepare a bowl of ice water; set aside. Carefully add onions to the pot and blanch for one minute, then, using a slotted spoon, transfer the onions to the ice bath. Once cool enough to handle, peel the onions.
Heat oil in a skillet over medium heat until it shimmers. Add onions, salt, and pepper; sauté for about five minutes, until lightly golden.
Add wine, broth, and brown sugar; stir to incorporate. Increase heat and bring to a light boil, then lower heat and simmer for 10 to 15 minutes, turning onions every few minutes and spooning the liquid over them, until thickened and caramelized.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!
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