Braised Chipollini Onions

Braised Chipollinis

Chipollini Onions are a sweet surprise.  Next to the Vidalia, they are almost equal in flavor but not size.  Their small, flat shape lends them to stews and braises and they make a excellent side to any red meat.  I served them with grilled lamb chops last weekend for a hearty fall meal.  They have an earthy quality but delicate flavor that allows them to stand alone on any plate.

They are a bit of a pain to peel but a minute in a pot of boiling water and a sharp knife makes swift work of the onion skin, root and stem.  They are well worth the effort.

Peeling a blanched chipollini

12 Chipollini Onions, blanched, trimmed and peeled.
2 tbls unsalted butter
1/4 cup beef or chicken stock
1/4 cup balsamic vinegar
salt & pepper

Melt the butter in a small sauté pan and add the onions.  Cook over medium heat until the begin to brown.  Reduce the head and add the stock and balsamic and cook until the liquid is reduce and the onions are glazed and brown.  Season with salt and pepper and serve immediately.