Name: Glazed Cipolline
Yield: Makes 1½ Cups (10 oz/315 g)
Ingredients: ½ canned chipotle chile in adobo sauce, seeded and minced; ¼ cup (2 fl oz/60 ml) fresh orange juice; 3 Tbsp unsalted butter; 30 cipolline onions, about 1–1½ inches (2.5–4 cm) in diameter, or pearl onions

Preparation info

Makes
1½ Cups

Difficulty
Medium

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

If you like the taste of smoky chipotle chiles, you’ll love these bitesized citrus-and-chile-scented onions. I use them as often as I use my homemade pickles, as an accompaniment to cheese plates, tucked into sandwiches, or as part of a mixed antipasto.

Ingredients

30 cipolline onions, about 1–1½ inches (2.5–4 cm) in diameter, or pearl onions

Method

Bring a saucepan three-fourths full of water to a boil over high heat. Add the onions and blanch for 2 minutes to loosen the papery skins. Drain and rinse under running cold water. Slip off the skins, then trim only the tip of each root, leaving the base intact. This helps the onions hold their shape during cooking.

In a sauté pan just large enough to hold the onions in a single layer,