Braised Cipollini Onions

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.

Association of Nutrition & Foodservice Professionals