Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Comfort Food, Cooking Wine, Dinner, Fall, Italian, Lunch, Main Courses, Make Ahead, Party Foods, Picnics, Side Dishes, Sunday Dinner, The Lazy Way To Cook, Tiny Bites, Vegetables, Vegetarian, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: Butter, Cipollini Onions, Comfort Food, Cooking Italian, Cooking With Wine, Dinner, Fall, Garlic, Italian, Italian Onions, Kosher Salt, Lunch, Main Courses, Make Ahead, Party Foods, Pearl Onions, Picnics, Side Dishes, Sugar, Sunday Dinner, Thanksgiving, The Lazy Way To Cook, Tiny Bites, Unsalted Butter, Vegetables, Vegetarian, Victoria Hart Glavin, Week Nights, Weekend Fun, white wine, Winter Warmth
Cipollini Glazed Onions
Cipollini or Italian pearl onions are noted for their sweetness and flat shape. To peel easily, drop them whole into boiling water for 3 minutes. Immediately transfer to cold water. Cut the root end and gently squeeze toward the stem end.
INGREDIENTS
16 Ounces Cipollini Onions
1/2 Cup Unsalted Butter
3 Cloves Minced Garlic
1/2 Teaspoon Kosher Salt
1/2 Cup White Wine
1 Tablespoon Sugar
Preheat your oven to 350° F. In a medium size sauté pan melt the butter over a medium high heat. Add the cipollini onions and the kosher salt. Cook for 5 minutes. Add the minced garlic and sugar. Cook for 3 minutes to glaze the onions. Add the white wine. Place all of the combined ingredients into a medium sized greased baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes. Serves 6
