Side Dish
4 - 6 servings
5 minutes
25-30 minutes
Chef Suzanne Dunaway
8 ounces (1 stick) Butter
1½ pounds Fresh Peeled Cipolline Onions
¼ cup Sugar
¼ cup Wine Vinegar or Balsamic Vinegar
Organic Lemon juice, freshly squeezed (a few drops)
Heat the butter in a heavy saucepan large enough to hold the onions.
Cook the onions in the butter, sprinkle with the sugar, add the vinegar and enough water to barely cover the onions, and bring to a boil.
Simmer over low to medium heat until the liquid is completely gone, about 15 minutes, watching carefully to prevent scorching.
The onions will become glazed and caramelized.
Sprinkle with lemon juice and serve.
