Beer-Braised Cipollini Onions

Beer-Braised Cipollini Onions

1 Review
From: EatingWell Magazine, November/December 2015

Creamed pearl onions have long been a staple Thanksgiving side dish, but this lighter, sweet-and-savory cipollini onion recipe may send that traditional recipe to the back of your file for good. For a fruity (and gluten-free) twist, use your favorite hard cider instead of beer.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 pounds cipollini or pearl onions
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground pepper
  • 1 12-ounce bottle Belgian-style wheat ale, lager or hard cider
  • 2 tablespoons packed light brown sugar
  • 2 sprigs fresh thyme

Preparation

  • Active

  • Ready In

  1. Bring a large pot of water to a boil. Add onions and cook for 1 minute. Drain. Peel and trim the root end, if necessary, but leave the onions whole.
  2. Heat oil and butter in a large skillet over medium-high heat until the butter is melted. Add the onions and cook, stirring often, until browned in spots, 5 to 7 minutes. Sprinkle with salt and pepper. Stir in beer (or hard cider), brown sugar and thyme; bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook for 15 minutes.
  3. Uncover and gently stir the onions. Increase the heat to medium-high and cook at a gentle boil, spooning the sauce over the onions frequently, until the sauce has thickened to a light syrup, 8 to 10 minutes. Remove thyme sprigs before serving.
  • Make Ahead Tip: Peel onions (Step 1), cover and refrigerate for up to 2 days and/or prepare through Step 3, cover and refrigerate for up to 2 days; reheat just before serving.

Nutrition information

  • Serving size: about ¼ cup
  • Per serving: 81 calories; 3 g fat(1 g sat); 1 g fiber; 10 g carbohydrates; 1 g protein; 16 mcg folate; 3 mg cholesterol; 5 g sugars; 2 g added sugars; 32 IU vitamin A; 6 mg vitamin C; 21 mg calcium; 0 mg iron; 102 mg sodium; 123 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, ½ fat

Reviews 1

November 11, 2015
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By: EatingWell User
Sweet and delicate Went so well with salmon and greens Pros: Easy to make Cons: Watch that the beer doesnt burn, mine evaporated quicker than expected
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