They are a bit of a pain to peel but a minute in a pot of boiling water and a sharp knife makes swift work of the onion skin, root and stem. They are well worth the effort.
|Peeling a blanched chipollini|
12 Chipollini Onions, blanched, trimmed and peeled.
2 tbls unsalted butter
1/4 cup beef or chicken stock
1/4 cup balsamic vinegar
salt & pepper
Melt the butter in a small sauté pan and add the onions. Cook over medium heat until the begin to brown. Reduce the head and add the stock and balsamic and cook until the liquid is reduce and the onions are glazed and brown. Season with salt and pepper and serve immediately.