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Cipollini Onions Braised in Red Wine
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 101 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 110 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 4 grams
- Protein
- 2 grams
- Sugar
- 10 grams
Share This Recipe
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 30 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 101 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 110 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 4 grams
- Protein
- 2 grams
- Sugar
- 10 grams
Ingredients
2 tablespoons butter
2 pounds cipollini onions, peeled
Salt and freshly ground black pepper
1/2 cup red wine
1/4 cup balsamic vinegar
Directions
- In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.
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