Print
Email
Add a photoServings: 1
Ingredients
- 2 lb Cipolline onions* or possibly boiling onions
- 2 c. Beef stock or possibly canned beef broth
- 2 1/2 Tbsp. Balsamic vinegar
- 2 Tbsp. Butter, (1/4 stick)
- 1 tsp Sugar
- 2 Tbsp. Chopped fresh Parsley
Directions
- Cook onions in large pot of boiling water 3 min. Drain and cold.
- Cut off root ends, then peel.
- Combine peeled onions, beef stock, 2 Tbsp. balsamic vinegar, butter and sugar in heavy large skillet. Bring to simmer over medium heat. Cover; simmer till onions are crisp-tender, about 15 min.
- Add in 1/2 Tbsp. vinegar. Simmer uncovered till syrupy, stirring occasionally, about 25 min. Season with salt and pepper. Fold in 1 Tbsp. parsley. Transfer to bowl. Sprinkle with 1 Tbsp. parsley.
- *Available at specialty foods stores.
- Makes 6 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 559g | |
| Calories 291 | |
| Calories from Fat 212 | 73% |
| Total Fat 24.15g | 30% |
| Saturated Fat 15.13g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1742mg | 73% |
| Potassium 351mg | 10% |
| Total Carbs 11.68g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 10.25g | 7% |
| Protein 6.12g | 10% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
