Thomas Keller's Honey-Glazed Cipollini Onions
Cipollini onions are milder than yellow or Spanish onions, and smaller, so they cook relatively quickly and can be served whole, two or three to a plate. There're also a sweeter onion, so you can shave them raw over salads, and roasting or sauteing them intensifies their sweetness. In this dish the sweetness is heightened by glazing. These are delicious with any grilled meats. Recipe from "Ad Hoc" (p. 203)My Note: You could also use these onions to top a crostini with some cheese. Yum!
Servings 6 servings
- 1¼ pounds cipollini onions (about 14), about 2 inches in diameter
- 1 tbsp canola oil
- 2 cloves garlic lightly crushed, skin left on
- 4 sprigs thyme
- 1 tbsp honey
- ½ cup chicken stock
- Kosher salt and freshly ground black pepper
- Bring a pot of water to a boil.
- Cover the cipollini with boiling water. Let soak for 2 minutes and then drain.
- Carefully cut off the root and stem ends to create a flat surface for browning. Avoid cutting away too much of the onion.
- Pull the skin away from the onion (use a paring knife to help grab the thin skin). If any of the onions are noticeably larger than the rest, peel off an outer layer so that they are closer in size.
- Preheat the oven to 400°F.
- Heat an ovenproof frying pan large enough to hold the onions in a single layer over medium heat. Add the canola oil and heat until warm. Add the onions cut-side-down and cook until browned, swirling the pan from time to time for even browning, about 6 minutes. Turn and cook to lightly brown the second side, about 4 minutes. Add the garlic, thyme, and honey to the pan. The honey will bubble up; once it stops, add the chicken stock and swirl the pan to incorporate. Increase the heat to medium-high and bring just to a boil.
- Transfer to the oven and cook for 6-7 minutes. Turn the onions over and cook for another 6-7 minutes (or until the onions are tender and the liquid has reduced to a thick glaze). Watch carefully so that the sauce doesn't over-reduce! Season to taste with salt and pepper.
- Transfer the onions to a serving dish and spoon the glaze over the top.