Glazed Cipollini

Source: Union Square Cafe

Serves 4

Soaking the nearly flat onions in ice water for an hour before peeling them with a paring knife makes the otherwise onerous process a breeze. Glaze the onions with the classic combination of honey and wine and serve them as a side dish for grilled steak, veal chops, turkey, or roast beef.

2 tablespoons butter
1 pound peeled cipollini onions
1/2 teaspoon freshly ground pepper
2 cups red wine
2 tablespoons honey
1 bay leaf

1. Heat the butter in a 3-quart saucepan or straight-sided skillet over medium heat until it turns a nutty-brown color.

2. Add the onions and cook, stirring, until golden brown, about 8 minutes. Raise the heat and boil the wine until it has reduced and glazed the onions. Stir often as the wine reduces to coat the onions with the glaze; adjust the heat as necessary to keep the glaze from sticking to the pan. Transfer to a bowl and serve.





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