From Health magazine
Champagne-Glazed Cipollini Onions
Champagne and a touch of sugar bring out the sweetness in these vitamin-C-packed cipollini onions.
Prep: 10 minutes
Cook: 18 minutes
Makes 6 servings
Ingredients:
1 pound cipollini onions, peeled and
halved, leaving root end intact
11/2 teaspoons dark brown sugar
1/4 teaspoon kosher salt
1 fresh thyme sprig
1 1/2 teaspoons unsalted butter
2 cups, plus 2 tablespoons brut Champagne
Fresh thyme sprigs, for garnish
Instructions:
1. Arrange onions in even layer in 10-inch skillet. Stir in sugar and next 4 ingredients (through 2 cups Champagne); bring to boil over high heat. Let mixture reduce 7–8 minutes or until almost all liquid has evaporated.
2. Reduce heat to medium-low; continue cooking, stirring frequently for 7–8 minutes or until onions are tender and golden.
3. Add remaining 2 tablespoons Champagne to pan; scrape browned bits at bottom with spatula. Remove thyme sprig, and transfer onions to serving bowl. Garnish with additional thyme, if desired. (Serving size: about 3 onions)
Nutrition:
Calories 97; Fat 1g (sat 1g, mono 0g, poly 0g); Cholesterol 3mg; Protein 1g; Carbohydrate 9g; Sugars 4g; Fiber 1g; Iron 0mg; Sodium 50mg; Calcium 19mg
Next page: Spiced Cranberry Sauce
Comments (2)
could this recipe for cornbread stuffing be made ahead and frozen? If so, would you cook it first?
My daughter made this for Thanksgiving dinner and it put the rest of the side dishes to shame! Absolutely delicious! For those that think they don’t like brussels sprouts…try this recipe. You will definately change your mind!