Braised Cipollini Onions
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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.
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