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At Tavernetta in Denver, chef Ian Wortham tops grilled lamb steak with cipollini onions caramelized in Marsala wine for a stunning, mostly make-ahead main course. The sweet-and-sourness of the onions plays beautifully against the richness of the lamb, and also goes well with turkey, roast chicken, and beef.

Justin Chapple
Justin Chapple
July 2018

Gallery

Credit: Victor Protasio

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grapeseed oil in a large saucepan over medium-high. Add onions, and cook, stirring occasionally, until browned, 5 to 6 minutes. Add sugar and salt; stir to coat. Add chicken stock, and cook until stock has reduced by about one-fourth and onions have softened, about 6 minutes. Stir in wine, and cook until reduced by one-fourth, about 6 minutes. Stir in vinegar, and cook until sauce is slightly reduced and onions are glazed with syrup, 20 to 24 minutes.

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