Braised Cipollini Onions
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Jacko Ourfalian, Chef, Two 40 South Restaurant & Wine Bar, Brea, Calif.
The National Culinary Review, January 2014
3 oz. butter
72 cipollini onions, peeled
2¼ cups chicken stock
1½ T. kosher salt
Method: In saute pan over medium heat, melt butter. Add onions; saute until lightly browned. Add stock and salt; simmer, covered, until onions tender. Uncover; simmer until onions glazed.
Side, The National Culinary Review
ACF reserves the right to remove inappropriate comments.