Cipolline Glazed with Spiced Red Wine

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

By Elizabeth Schneider

Published 2001

  • About

Shiny, burgundy-brown little orbs are richly glazed, sweet, and winy—a gorgeous garnish. One of the few recipes in this book that demands the weight of a red meat or game accompaniment, the onions lend luster to venison, beef, lamb, or squab. Very small onions present the prettiest picture and will adorn more plates but are time-consuming to peel. Larger ones will do fine—but feed fewer diners.

Ingredients

Method