Marsala Cipollini Onions
Active Time: 15 MINTotal Time45 MIN
Yield: Serves : 4
At Tavernetta in Denver, chef Ian Wortham tops grilled lamb steak with cipollini onions caramelized in Marsala wine for a stunning, mostly make-ahead main course. The sweet-and-sourness of the onions plays beautifully against the richness of the lamb, and also goes well with turkey, roast chicken, and beef.
- 2 tablespoons grapeseed oil
- 20 ounces Cipollini onions (about 20 onions), peeled, or 1 (16-ounce) pkg. frozen pearl onions, thawed and patted dry
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 2 cups chicken stock
- 1 cup sweet Marsala wine
- 2 tablespoons red wine vinegar
How to Make It
Heat grapeseed oil in a large saucepan over medium-high. Add onions, and cook, stirring occasionally, until browned, 5 to 6 minutes. Add sugar and salt; stir to coat. Add chicken stock, and cook until stock has reduced by about one-fourth and onions have softened, about 6 minutes. Stir in wine, and cook until reduced by one-fourth, about 6 minutes. Stir in vinegar, and cook until sauce is slightly reduced and onions are glazed with syrup, 20 to 24 minutes.
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