Burgundy-Glazed Cipollini Onions
Chef Vince Alberici
Adam's Mark Hotel, Philadelphia
Serves 6

Though we were terrified to attempt the pancetta-, garlic-, and herb-crusted elk tenderloin that Vince Alberici served at the Beard House last September, the braised cipollini onions that accompanied it are an easy-to-prepare, winning side dish—whatever they're served with. Cipollini onions are a small, flat Italian onion similar to pearl onions.—JBH

convert		Ingredients
3 tablespoons		unsalted butter
1 1/2 pounds		cipollini onions, peeled (see NOTE)
3 tablespoons		sugar
1/2 cup		port wine
1/2 cup		Burgundy, or other good-quality dry red wine
1/4 cup		balsamic vinegar
1/4 cup		red wine vinegar
1		bay leaf
4 tablespoons		veal or beef stock
		Pinch salt
		Pinch cracked black pepper

Method

1. Melt the butter in a large, ovenproof saucepan over a medium flame. Preheat the oven to 350°F (180°C). Add the onions to the butter and cook for about 20 minutes, until they are nicely browned. Add the sugar, wines, vinegars, bay leaf, and stock, and bring to a simmer.

2. Place the pan in the oven and cook for about 45 minutes to 1 hour, until the onions are soft. Remove the onions from the pan with a slotted spoon. Reduce the sauce over low heat until it achieves a slightly viscous consistency, about 1 hour. Season with salt and pepper, and reheat the onions in the sauce.

NOTE: To peel the onions easily, place in a pot, cover with water, and bring to the boil. Boil for 1 minute and drain. The outer peel should slip off when you squeeze the onions