My F&W
quick save (...)
Caramelized Onions with Chestnuts and Prunes
© Dana Gallagher

Caramelized Onions with Chestnuts and Prunes

  • SERVINGS: 10
  • MAKE-AHEAD
  1. 3 pounds cipolline onions, stem and root ends trimmed
  2. 1/2 cup chicken stock or canned low-sodium broth
  3. 1/2 cup water
  4. 3 tablespoons unsalted butter
  5. 1 tablespoon white wine vinegar
  6. 1 tablespoon sugar
  7. 1/4 cup Cognac
  8. 1 cup pitted prunes (6 ounces)
  9. 40 cooked and peeled unsweetened chestnuts (from a vacuum-packed 16-ounce jar)
  10. Salt and freshly ground pepper
  11. 2 tablespoons finely chopped flat-leaf parsley
  1. Bring a large saucepan of water to a boil. Add the onions and blanch for 30 seconds. Drain in a colander under cold running water. Slip off the papery skins and pat the onions dry.
  2. In a large, deep skillet, combine the chicken stock with the water, butter, vinegar and sugar. Cover and bring to a boil. Add the onions, cover and cook over moderately low heat until crisp-tender, about 15 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onions are covered with a deep-golden caramel, about 30 minutes longer; add a few tablespoons of water as the liquid evaporates.
  3. Add the Cognac, prunes and chestnuts to the onions and cook just until heated through. Season with salt and pepper and transfer to a serving bowl. Add 2 tablespoons of water to the skillet and scrape up any caramel stuck to the bottom and sides. Pour the sauce over the onions, garnish with the parsley and serve.
Make Ahead The caramelized onions, prunes and chestnuts can be refrigerated overnight in a baking dish. Rewarm in a 325° oven, adding a few tablespoons of water if necessary. Garnish with parsley just before serving. Notes

Dont waste time peeling cipollini individually, the way you would large onions. First, blanch them in boiling water for about 10 seconds. Drain, rinse in cold water and drain again. Trim off the roots and the skins should slip off easily. You can also simply soak the onions in warm water for about half an hour to get the same loosening effect.

For chestnuts in vacuum-sealed jars, we recommend Verfeuille Whole Chestnuts, from the south of France, which are roasted and lightly steamed ($9 for 8 oz; Fairway Market, 212-595-1888) or Trader Joe's Whole Chestnuts, from Spain, which have an intense flavor and luxurious texture that belies their bargain price ($4 for 14 oz).

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.