Ingredients
Scale
- 1 and 1/2 lb cipollini onions
- 1/3 cup of sugar
- 4 Tbs unsalted butter
- 1 Tbs water
- 1/2 cup balsamic vinegar
- zest of 1 lemon
- 4 bay leaves
- 3 cups chicken or vegetable broth
- salt and pepper to taste
Instructions
- Boil a large pot of water. When the water boils, toss in the onions.
- Par boil them for about 1 minute and then drain.
- Rinse them in cold water to stop the cooking process.
- Set them aside to cool a bit.
- Zest 1 lemon.
- Mix the lemon zest with the bay leaves.
- When the onions have cooled a bit, slip them out of their outer skin by cutting off the tip of the onion and slipping off the skin.
- Put 1/3 cup of sugar in a skillet in a little mound.
- Add 1 tbs of water to it.
- Gently melt the sugar water under a moderate heat without stirring it. I rotated the pan around on the heat, sliding the dissolved sugar around until it forms a light amber colored caramel.
- Take the pan off the heat and carefully stir in the butter and balsamic vinegar.
- Be careful adding the vinegar, as the caramel will harden up and you’ll have hard crunchy bits of sugar.
- Put the pan back on the heat and stir until the caramel is melted again.
- When the caramel has melted down again, add in the onions, the lemon zest, and the bay leaves.
- Stir everything around, and add in the broth.
- Bring the whole thing to a boil, then add salt and pepper to taste, turn the heat down and let everything simmer over a low heat until the onions are glazed and the liquid is syrupy. This takes about 1 and 1/2 hours.
- Category: Side
- Cuisine: Indian