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

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The recipe was originally published as Caramelized Cipollini on

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