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Sweet and Sour Cipollini Onions

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“750 Best Appetizers Makes 1 ½ cup”
1 1/2 cups

Ingredients Nutrition


  1. In a large pot of boiling water, place cipollini. Boil for 30 seconds. Drain and rinse under cold water. Using a sharp knife, lift off skins and discard. Pat onions dry.
  2. In a heavy skillet large enough to accommodate the onions in a single layer, heat olive oil over medium heat.
  3. Add onions and cook until lightly browned on one side, about 5 minutes per side. Reduce heat to low.
  4. Sprinkle thyme, brown sugar, vinegar and tomato paste evenly over onions and toss to mix well. Drizzle broth over onions.
  5. Cover and cook until fork tender, about 15 minutes. Increase heat to medium high and cook until liquid evaporates, about 1 minute. Season to taste with salt and pepper.

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