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Caramelized Cippolini Onions with White Wine and Cream
Caramelized Cippolini Onions with White Wine & Cream by popular demand from our Thanksgiving menu, these onions (use shallots if you can’t find cippolini) make for an amazing, ultra flavorful and rich side dish for any festive meals you have upcoming, but they also make a truly exceptional toast to be enjoyed anytime, for any reason whatsoever. a thick slice of your favorite sourdough, slathered with a bit of this creamy white wine sauce, piled with sweetly roasted onions, and showered with grated Gruyère cheese! heaven…
Caramelized Cippolini Onions with White Wine and Cream
Makes: 20 cippolini onions
Ingredients
20 cippolini onions
2 tbsp olive oil
4 garlic cloves, smashed
¼ cup unsalted butter
2-4 tbsp sugar, to taste
¼ cup freshly pulled thyme leaves
½ cup white wine
1 cup heavy cream, more to taste
Up to 1 tablespoon apple cider vinegar
Sea salt and freshly cracked black pepper to taste
Freshly grated gruyere cheese to taste
Toast for serving, optional
Instructions
•Bring a medium pot of water to a boil and add your onions. Boil about two minutes, then drain and rinse under cold water to stop the cooking process. Once cool enough to handle, peel away outer skin and strip any roots.
•Heat olive oil in a walled sauté pan until shimmering, then add peeled onions and allow to caramelize, shaking the pan to redistribute periodically. Should take 8-10 minutes. Add the smashed garlic cloves and cook another two minutes, ensure the garlic does not sit too close to the flame source or scorch or it will make the sauce bitter. If they get more than golden brown, you can remove the garlic cloves, otherwise feel free to leave them in to continue scenting the sauce.
•Add the sugar and shake the pan to distribute, allowing a sort of onion caramel to form. Cook the onions another three to five minutes. Add the thyme leaves and once they stop popping and crackling, turn off the flame and add the white wine. Reignite and reduce heat to low and simmer until wine is reduced by half. Add the heavy cream and continue to cook over low heat until deeply golden brown in color and reduced to a thick, luscious sauce. Season with a splash of apple cider vinegar, salt and pepper.
•To service, this makes an incredible side to steak, chicken or turkey or on any holiday table, but it is also amazing as a SMASHED CIPPOLINI ONION TOAST anytime of year! Toast your favorite thick slice of bread, spread with some of the cream sauce and top with a few onions before slicing them into more bite sized pieces and drizzling with more sauce. Shower with some freshly grated gruyere cheese which will melt over the hot onions – enjoy!!
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