Chef Anthony De Palma

Tuscan Cipollini Onion Confit Recipe

Here is a great Tuscan condiment or component to any roasted game or meat dish or dinner!

Cipollini SauteTUSCAN CIPOLLINI ONION CONFIT

Makes about 3 cups

 

INGREDIENTS

 

1/4
 cup pine nuts

12
 ounces small cipollini onions

3
   tablespoons olive oil

1/3
cup medium sherry

¾   cup water

2
   tablespoons red wine vinegar

2
   tablespoons sugar

1
 cup raisins

2 teaspoons thyme, chopped

Salt

 

PROCEDURE

 

  1. Using a small frying pan, lightly toast the pine nuts over medium-low heat for 3-5 minutes, shaking the pan back and forth to keep them from scorching. Set aside.
  2. Peel the onions using a sharp paring knife to strip away the skins.
  3. Put the olive oil in large frying pan over medium-low heat. Add the onions and cook gently for about 5 minutes turning frequently. Add the sherry and cook until mostly reduced. Add 3/4 cup water, vinegar, sugar, raisins, pine nuts and a pinch of salt. Stir well.
  4. Simmer the mixture over the lowest heat possible for 1 1/2 to 2 hours, stirring every 15 minutes or so. You may need to add more water from time to time if the mixture gets too thick and gooey or starts to stick to the bottom of the pan. It is finished when everything has caramelized well, and the flavors have blended together.
  5. Add chop thyme and combine.

 

Cool and serve at room temperature. This really should, be made ahead of time, as the flavors develop in complexity after a day or two. Keep refrigerated for up to 2 weeks.

 

 

 

 

 

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