Cipollini onions have been at the Green Market for a while now, but until I tried them in a rich wine reduction, I didn’t know that they were such delicacies.
Try simmering 10-15 of the onions in any Grenache-based vin doux from France. Using a port or a Banyuls will work wonders on the little guys.
Cook them in the liquid until the onions have turned completely the color of the wine and sopped up most of it into their layers. This should take about 15-25 minutes. In a final moment of the preparation, lob a small chunk of butter into the pot and stir it until it coats all the onions evenly. This will make the remainder of the liquid into velvety syrup.
They are wonderful alongside a simply roasted pork loin or beneath rosemary braised chicken. However, with onions so decadently smothered, they might be best enjoyed as the headline event. Consider serving them with salad and cheese on the side for the ultimate onion effect!
No comments:
Post a Comment