I always make Thomas Keller’s Glazed Cipollini Onions for holiday celebrations.
“When cooked carefully, these are the silkiest, sweetest onions. I look for onions that are no larger than 1 1/2‑inches in diameter. If you can only find larger ones, or ones that are irregularly sized, the outer leaves of the onion can be removed and used for another purpose so that the onions are consistent in size.” TK
“It is important that the cooking process is not rushed. If cooked too rapidly, the onions will break apart.” Thomas Keller
- 1 pound small cipollini (about 24 to 30)
- 1 cup chicken stock or vegetable stock
- 1–2 cup water (as needed)
- 2 tablespoon unsalted butter
- 1 pinch kosher salt
- 2 teaspoon granulated sugar
- 2 tablespoon minced garlic chives
To peel the onions, bring a sauce pan of water to a boil. Lightly cut an ‘X’ in the root end of each onion. Drop the onions into the boiling water for a few seconds, just long enough to loosen the skin. Remove the onions from the water and peel off the skin.
Place the onions in a 10 to 12-inch sauté pan or straight-sided skillet. They should fit in a single layer with room around the onions. Pour in stock, then add enough water to just come to the top of the onions. The onions will float so press down on them to determine the correct level of liquid. Add the butter, salt and sugar to the pan and bring to a simmer over medium heat. Adjust the heat as necessary to cook the onions at a gentle simmer until the onions are quite soft, but not yet falling apart; about 50 to 60 minutes depending on size and simmer temperature.
When the cipollini onions are tender, the liquid should be reduced to a golden glaze coating the onions. If the onions are tender but the sauce is still quite liquidy carefully move the onions to a serving bowl and continue to simmer the liquid until a smooth glaze that coats the spoon is achieved. Toss the onions with the glaze and the minced garlic chives just before serving.