Cipollini onions braised in red wine

Votes: 3

Time: 55 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 101, total fat 4 G., saturated fats 2.5 G., proteins 2 G., carbohydrates 14 G., fiber 4 G., cholesterol 10 mg, sodium 110 mg, sugar 10 G.

There are a number of delicious dishes in which onions play a key role. French onion soup alone is a true gem. But this simple and perhaps most inexpensive vegetable can also be used to create a superb side dish with a million-dollar flavor profile. Cipollini onions are the perfect choice here. They're similar to shallots and also possess a sweet flavor that's even more intense when braised or roasted. Peeled onions are sautéed in butter, then drizzled with red wine and balsamic vinegar and simmered. Their flavor develops into a magnificent, rich, and multifaceted dish. These onions can be served as a side dish with any meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg cipollini onions, peeled
2 tbsp (30 g) butter
0.5 cups red wine
1/4 cup balsamic vinegar

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large, straight-sided skillet, melt the butter over medium-high heat and add the onion. Season with salt and pepper to taste. Cook until golden brown, then add the wine and vinegar. Bring to a simmer.
Cover, reduce heat, and simmer until the onions are tender, about 15 minutes. Remove the lid, increase the heat, and let the liquid reduce and thicken, coating the onions like a glaze. Serve with Roast beef with mustard-herb crust.

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