A Piece of Cake
By Pat O’Keefe
I have recently been using a
small flattened onion called Cipolline.
They come in a small mesh bag and are readily available in most
supermarkets. I like them because they
seem sweeter than most onions. If you
look, you should you be able to find a newer product to the market called
Cipolline Onions with Balsamic Glaze
1 lb. (2-8 ounce bags)
1-can beef stock (14 ounce)
vinegar or glaze (divided)
Fresh chopped parsley
Salt and pepper to taste
Peel onions, place in a large
skillet along with 2 Tablespoons Balsamic vinegar, butter, beef stock and
sugar. Cover, bring to a simmer over
medium heat and cook until onions are fork tender, about 15 minutes. Uncover, add last tablespoon Balsamic and
simmer until syrupy, stirring occasionally about another 20 minutes. Season the onions with salt and pepper and
sprinkle with fresh parsley. Serves 4, may be made in advance and reheated.
Pictured on the web under Side
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extensive collection of recipes with more added weekly. Need a past recipe or have a question, I will
do my best to help, just email me. ENJOY!