Cipollini Onions

I came into work the other day and as usual became inspired to write. I saw a box with a product I haven’t worked with in years. (Not because I hadn’t asked the various chefs to order them.) There was a box of cipollini onions on the table. I immediately pulled out my phone and snapped off a few pictures.

A cipollini is a smaller onion usually 1 to 2 inches in diameter and is flat like most sweet onions, and yes, they are sweet. They sauté and roast nicely but my favorite cooking technique is to braise them.

Before we braise. We must peel. That can be tedious. To put it nicely! Here is how I get around this. Trim off both ends and place them in boiling water for a minute then drain them and allow them to cool till you can handle them. The onions should slide right out of their skins.

One of the ways I come up with a new recipe is to see what other chefs have done and adapt their recipe to my style. I did a recipe search on braised cipollini onions and every single recipe included balsamic vinegar. Hmmm. How predictable. Where is that soapbox? Ah there it is.

I find that too many people are stuck in culinary ruts. Using the same ingredients over and over and over again. I feel that balsamic vinegar is one of those over utilized ingredients. This recipe uses two different vinegars for two distinct flavors.

Braised Cipollini Onions

15 cipollini onions, trimmed and peeled

1/3-cup malt vinegar

1-cup chicken stock

2 Tbsp. honey

3 sprigs of thyme

1/2 tsp. salt

1/2 tsp. black pepper

1 oz. olive oil

in a deep sauce pan add the olive oil and set the temperature at medium high. Once the pan is hot add in the onions, salt and pepper. Sauté these until they start to caramelize.

Now add the vinegar and reduce by 1 half. Add the honey, thyme and add enough chicken stock to cover.

Place the pan in a 350° oven. In about 20 to 25 minutes you should be able to pierce them with a paring knife. Allow them to cool and use them as a side for your next hunk of grilled cow or sauté them with some blanched green beans.

The malt vinegar preserved the sweetness of the onions and provided an acidic component.

The second vinegar is a special ingredient that I really like for many applications. Pear vinegar is delicious and the aroma is incredible. I found several sources on the Internet but watch out for balsamic vinegars flavored with pear. You want straight pear vinegar.

Swap the pear vinegar for the malt and you will have a fruity component that will knock you socks off.

I just made this recipe two different ways. The point I wanted to make in doing such is “don’t be afraid to experiment.” There are many different types of vinegar that can be used. Apple cider vinegar would be nice and sherry vinegar would be great.

I touched on the uses for cipollini onions above. Here are a few more. The onions I braised for these recipes found their way into beef stew. Try using them in your next French onion soup. Cup them up into your next quiche or casserole.

Feel free to modify this recipe to your own taste. Make this recipe your own!

I almost forgot, do not substitute pearl onions. You will not get the results you desire.

Like and share this blog and send us an email with your results.

~T