Balsamic-Glazed Cipollini with Lemon and Bay Leaves

1. 1

   In a large saucepan, dissolve the sugar in the water.

2. 2

   Cook over moderate heat without stirring until a medium-amber caramel forms, about 5 minutes.

3. 3

   Off the heat, carefully add the butter and 1/2 cup of the balsamic vinegar.

4. 4

   Return the saucepan to the heat and cook until the caramel is melted.

5. 5

   Add the onions, lemon zest, bay leaves and chicken stock to the saucepan and bring to a boil.

6. 6

   Season with salt and pepper and simmer over moderately low heat until the onions are very tender and glazed and the liquid is syrupy, about 1 1/2 hours.

7. 7

   Stir in the remaining 2 tablespoons of balsamic vinegar and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.