Adapted from The Essentials of Tuscan Cooking Class at The Institute of Culinary Education
2 lbs. cipolline onions
6 tablespoons sugar
1/2 cup red wine vinegar
1 tablespoon olive oil
Salt to taste
Preheat oven to 400 degrees. Prepare a large bowl of ice water.
Blanch onions in boiling water for 2 minutes. Remove with slotted spoon and place them in ice water.
Remove when cool and peel the first layer of skin and stem.
In a large baking dish or metal pan, mix the onions, sugar, vinegar, olive oil and salt. Make sure onions are coated evenly.
Bake in oven for 30 minutes or until onions are well caramelized. Turn onions occasionally and be careful not to burn them.
2 lbs. cipolline onions
6 tablespoons sugar
1/2 cup red wine vinegar
1 tablespoon olive oil
Salt to taste
Preheat oven to 400 degrees. Prepare a large bowl of ice water.
Blanch onions in boiling water for 2 minutes. Remove with slotted spoon and place them in ice water.
Remove when cool and peel the first layer of skin and stem.
In a large baking dish or metal pan, mix the onions, sugar, vinegar, olive oil and salt. Make sure onions are coated evenly.
Bake in oven for 30 minutes or until onions are well caramelized. Turn onions occasionally and be careful not to burn them.
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