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Ingredients

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Directions

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  • In a large skillet heat oil over medium heat. Add cipollini; cook about 10 minutes or until golden brown, turning occasionally. Remove cipollini from skillet. Add bay leaves, thyme, and peppercorns to skillet. Cook for 2 minutes. Stir in vinegar, water, sugar, and salt. Return cipollini to the skillet. Reduce heat to low.

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  • Cut a circle of parchment paper the same diameter as the top of the skillet. Cut an "X" in the center of the circle. Lay the parchment paper circle directly on top of the cipollini in skillet.

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Instructions Checklist
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  • Cook for 45 minutes to 1 hour or until cipollini are tender but not too soft (they will continue to cook as they rest in liquid). Cool in the cooking liquid. Serve at room temperature.

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Look in the produce section of large supermarkets or at an Italian specialty market for cipollini. If you can't find them, you can use fresh pearl onions instead.

Nutrition Facts

85 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 394 mg sodium. 96 mg potassium; 9 g carbohydrates; 1 g fiber; 6 g sugar; 1 g protein; 0 g trans fatty acid; 0 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;

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