- 1 tablespoon butter
- 1 pound cipollini, peeled, roots still attached
- 1/4 cup dry white wine
- 1 cup reduced-sodium chicken broth
- 1/2 teaspoon salt
Recipe by Chef Ryan Scott for the California Milk Advisory Board.
- Melt butter in a large skillet over medium heat. Add cipollini and cook, stirring often, until they start to turn golden brown, about 10 minutes.
- Add wine and cook, stirring occasionally, until liquid is reduced to a glaze, about 3 minutes. Add chicken broth and salt. Reduce heat to medium-low and simmer until liquid is nearly evaporated and onions are tender and rich brown, 10 to 20 minutes. Serve with Fava Bean Purée, Milk-Braised Pork and Vegetable Ragout.
Videos You Might Also Like
Didn't find what you were looking for? Try another search: