Cipollini onions have a distinctive shape - small and flat - so we like to serve them whole, alongside chicken, fish and lamb on a large family-style platter.
- 24 cipollini onions (about 12 oz)
- 3 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil
- 1 tbsp granulated sugar
- 1 cup port
- 2 cups chicken stock (see recipe here)
- Salt and freshly cracked black pepper
In a large pot of boiling salted water, cook onions, immersed in water, until peels are starting to break, about 2 minutes. Drain and peel.
In a skillet, heat butter and oil over medium heat until foaming, about 2 minutes. Add onions and sugar, tossing to coat. Add port, increase heat to medium-high and cook until reduced by half, about 3 minutes. Add stock, lower heat to simmer and cook until onions are tender and glazed, about 30 minutes. Season to taste with salt and pepper.
Cipollini onions are usually harvested in the fall, but are available in markets throughout winter. The flesh is pale yellow, and the skins are thin and papery. Cipollini onions are sweet and have more residual sugar then the garden-variety onion - making them great to serve whole.