Burgundy-Glazed Cipollini Onions | James Beard Foundation
Though we were loath to attempt the pancetta-crusted elk tenderloin that Vince Alberici served at the Beard House, the braised cipollini onions that accompanied it are an easy-to-prepare, winning...
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Ingredients
- 3 tablespoons unsalted butter
- 1 1/2 pounds cipollini onions, peeled (see note)
- 3 tablespoons sugar
- 1/2 cup port wine
- 1/2 cup Burgundy, or other good-quality dry red wine
- 1/4 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 1 bay leaf
- 4 tablespoons veal stock
- Pinch salt
- Pinch cracked black pepper
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