Caramelized Cipollini

Photo by Teresa Blackburn
  • Yield: 8 servings

If you can’t find cipollini, substitute pearl onions.


1tablespoon butter
1pound cipollini, peeled, roots still attached
1/4cup dry white wine
1cup reduced-sodium chicken broth
1/2teaspoon salt


  1. Melt butter in a large skillet over medium heat. Add cipollini and cook, stirring often, until they start to turn golden brown, about 10 minutes.
  2. Add wine and cook, stirring occasionally, until liquid is reduced to a glaze, about 3 minutes. Add chicken broth and salt. Reduce heat to medium-low and simmer until liquid is nearly evaporated and onions are tender and rich brown, 10 to 20 minutes. Serve with Fava Bean Purée, Milk-Braised Pork and Vegetable Ragout.

Recipe by Chef Ryan Scott for the California Milk Advisory Board.

Nutritional Info *per serving

  • Calories 40
  • Fat 1.5
  • Cholesterol 5mg
  • Sodium 230mg
  • Carbohydrate 5g
  • Fiber 1g
  • Protein 1g