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Ingredientes
- 40 x cipollini onions or possibly shallots
- 2 bag pearl onions - (10 ounce ea) peeled
- 3 c. dry red wine
- 1/2 c. sugar
- 1/2 c. extra-virgin extra virgin olive oil Coarse salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat oven to 350 degrees. Trim and peel onions but leave whole. Arrange onions or possibly shallots in a medium roasting pan. Arrange pearl onions in a separate small roasting pan. Add in 1 1/2 c. wine, 1/4 c. sugar, 1/4 c. oil, and salt and pepper to each pan. Stir to combine.
- Cover with a lid or possibly parchment paper and aluminum foil. Bake till tender when pierced with the tip of a paring knife, about 45 min for pearl onions and 1 hour for cipollini or possibly shallots
- Remove from oven. Uncover, and place, one pan at a time, on top of stove over medium-high heat. Cook, shaking pan and stirring, till liquid is reduced and syrupy and onions are caramelized, 5 - 10 min. Serve at room temperature.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 10 servings | |
| Calories 202 | |
| Calories from Fat 96 | 48% |
| Total Fat 10.82g | 14% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 119mg | 3% |
| Total Carbs 13.69g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 11.27g | 8% |
| Protein 0.27g | 0% |
