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Caramelized Cipollini Onions

Adapted from myRecipes.com.

These classy onions can be made ahead and reheated slowly when ready. This is an adaptation of a recipe from Gary Danko, of San Francisco's Restaurant Gary Danko. Prep and Cook Time: 40 minutes.


1 tablespoon non-dairy margarine

1 pound cipollini onions, peeled, roots still attached

1/4 cup dry white wine

1 tablespoon balsamic vinegar

1 cup vegetable broth


1. In a large frying pan, melt margarine over medium heat. Add onions and cook, stirring often, until they start to turn golden brown (be careful not to burn them), about 10 minutes.

2. Add white wine and vinegar and cook, stirring occasionally, until liquid is reduced to a glaze, about 3 minutes. Add broth and salt to taste. Reduce heat to medium-low and simmer until liquid is nearly evaporated and onions are tender and a rich brown, 10 to 20 minutes.

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