Cipollini In Agrodolce Recipes

BALSAMIC GLAZED CIPOLLINI ONIONS (CIPOLLINI AGRODOLCE)

Steps:

• Bring a saucepan of water to a boil. Drop in the onions and boil 2 minutes. Drain and cool slightly.
• Use a small, sharp knife to slice off the top of the onions, then slip off the skins. Trim any hairy roots, but leave the stem end intact so that the onions don't separate. If the onions are larger than 1 1/2-inches diameter, slice into halves or quarters.
• Heat the butter and oil in a medium (8-10-inch) nonstick skillet over medium-high heat. When the butter stops foaming and begins to smell nutty, add the onions to the pan. Cook 5 minutes, or until the onions are browned, stirring occasionally.
• Sprinkle the onions with the sugar and salt. Pour the water and vinegar over them (the pan will sputter). Turn the heat down to medium and cover the pan. Cook 5 minutes.
• Uncover the pan and continue cooking until the liquid in the pan looks syrupy and has large bubbles, another 2-3 minutes. Sprinkle with the thyme and serve.

CIPOLLINE IN AGRODOLCE

Steps:

• Heat the butter in a pan large enough to hold the onions.
• Cook the onions in the butter for a few minutes while stirring.
• Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
• Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
• Sprinkle with lemon juice & serve.

BEEF TENDERLOIN WITH CIPOLLINI ONIONS AGRODOLCE

Steps:

• Place onions, butter, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper in single layer in a large straight-sided saute pan; add 1 inch of water. Simmer over medium heat, covered, 1 hour; the onions should be soft. Uncover; add vinegar. Cook, turning occasionally, until liquid evaporates and onions caramelize, about 1 hour. Stir in thyme leaves. Set aside.
• Heat oven to 400 degrees. Coat meat with remaining salt and pepper. Place saute pan with ovenproof handle over high heat. Add olive oil; heat until almost smoking. Place beef in pan; sear until well browned on all sides. Transfer to oven; roast 30 to 40 minutes, or until internal temperature is 130 degrees for medium rare. Allow to rest at least 10 minutes before slicing. Beef may be served warm or at room temperature. Slice just before serving. Place on platter with reserved cipollini onions; garnish with thyme sprigs.

VENISON LOIN WITH CIPOLLINI AGRODOLCE

Steps:

• Peel the onions and trim the tops, keeping the root end intact. Combine the onions, wine, vinegar, and sugar in a medium saucepan over medium-high heat, bring to a boil and add a pinch of salt. Decrease the heat to maintain a brisk simmer and cook until the onions are tender and the liquid has reduced to a syrup, about 15 minutes. Remember that the agrodolce will continue to thicken as it cools.
• Heat the olive oil in 1 large or 2 medium sauté pans over high heat. Season the loin pieces with salt and pepper and sear, no more than 2 minutes per side. Transfer to a plate and let rest for 10 minutes or so.
• Cut each loin in half horizontally. Lean the halves against each other at opposing angles. Spoon the agrodolce next to the meats and drizzle some over the top. Serve immediately.

CIPOLLINI IN AGRODOLCE

Steps:

• Bring a large pot of water to a boil. Add onions; reduce heat to medium-low. Simmer onions until tender, 25 to 30 minutes. Drain; let cool. Peel onions.
• Heat oil with bay leaf in a large saute pan over medium heat until hot but not smoking. Add thyme. Add half of onions; cook, stirring, until deep golden brown in spots, about 5 minutes. Transfer to a bowl with a slotted spoon. Repeat with remaining onions. Add first batch to pan.
• Stir together vinegar, wine, sugar, and salt; add to pan. Reduce heat to medium-low. Cook, stirring occasionally, until liquid is syrupy and glazes onions, 20 to 25 minutes. Season with pepper.