Marsala Cipollini Onions

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.

Lamb Leg Steak with Pistachio Gremolata and Marsala Onions
Photo: Victor Protasio
Active Time:
15 mins
Total Time:
45 mins


  • 2 tablespoons grapeseed oil

  • 20 ounces Cipollini onions (about 20 onions), peeled, or 1 (16-ounce) pkg. frozen pearl onions, thawed and patted dry

  • 3 tablespoons granulated sugar

  • 1/2 teaspoon kosher salt

  • 2 cups chicken stock

  • 1 cup sweet Marsala wine

  • 2 tablespoons red wine vinegar


  1. 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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