 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I found this recipe for my Italian FIL. He said he'd never heard of them but his mother DID make jubilee onions. I figure if calamari = galama, sopressata - soopesage, cavatelli = gavadeel, then cipollini = jubilee. This is a very simple, straightforward recipe as are many Italian recipes. Ingredients:
8 tablespoons butter |
2 lbs peeled cipolline onions |
1/3 cup sugar |
1/3 cup balsamic vinegar |
1/2-1 cup water (maybe more) |
3 drops fresh lemon juice |
Directions:
1. Heat the butter in a pan large enough to hold the onions.
2. Cook the onions in the butter for a few minutes while stirring.
3. Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
4. Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
5. Sprinkle with lemon juice & serve.
|
|