Braised Cipollini
Savor tender, caramelized cipollini onions in a sweet and savory braise with guanciale and wine, perfect as a standalone dinner.
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Cooking tools:
- Kitchen shears
- Parchment paper
- Paring knife
- Colander
- Skillet
- Pot
- Stove
- Measuring spoon
- Paper towel
Ingredients
- 1 tablespoon unsalted butter
- 2-ounce chunk Guanciale, cut into 1/3-inch cubes
- 1½ pounds cipollini onions, purchase peeled if possible
- 1/8 teaspoon freshly ground black pepper
- ½ cup dry red wine
- 3 tablespoons port wine
- 1 tablespoon sherry vinegar
- 1 bay leaf
- 5 sprigs fresh thyme plus ¼ teaspoon leaves for garnish
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