Cipolline Onions
Ingredients
2 lb cipolline onions or small boiling onions
2 tbsp O California Organic Extra Virgin Olive Oil
Kosher coarse salt
Cracked pepper
¼ cup O Pomegranate Vinegar
¼ cup O Oak Aged Balsamic Vinegar
1 tsp golden brown sugar
3 tbsp heavy whipping cream
½ cup pomegranate seeds
Instructions
Blanche onions in large saucepan of boiling water for 1 min.
Drain and cool briefly. Peel and trim, leaving core intact.
Heat O California Organic Extra Virgin Olive Oil in large skillet over medium high heat. Add onions. Saute until brown, about 12 mins. Sprinkle with salt and pepper to taste.
Add the O Pomegranate Vinegar and O Oak Aged Balsamic Vinegar, and bring to a boil.
Reduce heat. Cover and simmer for about 15 mins or until onions are tender and liquid is thickened, stirring often, about 15 mins.
Fold in whipping cream and simmer until sauce covers onions thickly. Transfer to serving bowl and sprinkle with pomegranate seeds.
Notes
Cipolline Onions
Ingredients
2 lb cipolline onions or small boiling onions
2 tbsp O California Organic Extra Virgin Olive Oil
Kosher coarse salt
Cracked pepper
¼ cup O Pomegranate Vinegar
¼ cup O Oak Aged Balsamic Vinegar
1 tsp golden brown sugar
3 tbsp heavy whipping cream
½ cup pomegranate seeds
Instructions
Blanche onions in large saucepan of boiling water for 1 min.
Drain and cool briefly. Peel and trim, leaving core intact.
Heat O California Organic Extra Virgin Olive Oil in large skillet over medium high heat. Add onions. Saute until brown, about 12 mins. Sprinkle with salt and pepper to taste.
Add the O Pomegranate Vinegar and O Oak Aged Balsamic Vinegar, and bring to a boil.
Reduce heat. Cover and simmer for about 15 mins or until onions are tender and liquid is thickened, stirring often, about 15 mins.
Fold in whipping cream and simmer until sauce covers onions thickly. Transfer to serving bowl and sprinkle with pomegranate seeds.
Notes
Cipolline Onions
Ingredients
2 lb cipolline onions or small boiling onions
2 tbsp O California Organic Extra Virgin Olive Oil
Kosher coarse salt
Cracked pepper
¼ cup O Pomegranate Vinegar
¼ cup O Oak Aged Balsamic Vinegar
1 tsp golden brown sugar
3 tbsp heavy whipping cream
½ cup pomegranate seeds
Instructions
Blanche onions in large saucepan of boiling water for 1 min.
Drain and cool briefly. Peel and trim, leaving core intact.
Heat O California Organic Extra Virgin Olive Oil in large skillet over medium high heat. Add onions.
Saute until brown, about 12 mins. Sprinkle with salt and pepper to taste.
Add the O Pomegranate Vinegar and O Oak Aged Balsamic Vinegar, and bring to a boil.
Reduce heat. Cover and simmer for about 15 mins or until onions are tender and liquid is thickened, stirring often, about 15 mins.
Fold in whipping cream and simmer until sauce covers onions thickly. Transfer to serving bowl and sprinkle with pomegranate seeds.
Notes
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