Agredolc Glazed Cipollini Onions
Sautéing brings out the sweetness of whole cipollini, while Agredolc glaze adds a complementary sour note. Serve these hot or at room temperature as a side for grilled steak or roast poultry. Or enjoy them on top of crostini spread with fresh goat cheese.
- 2 tablespoons extra virgin olive oil
- 2 pounds cipollini onions, blanched and peeled
- 3 tablespoons unsalted butter
- 4 tablespoons Agredolc by Mas d’en Gil
- salt & pepper
Heat the olive oil in a large sauté pan over medium heat.
Add the onions and sauté until they begin to soften.
Increase the heat to medium-high, add the butter and cook until the onions start to brown.
Add the Agredolc and stir well to coat. Keep tossing and stirring until the onions have completely browned and the butter and vinegar have thickened to glaze-like consistency.
Season to taste with salt and pepper.