Caramelized Onions With Chestnuts And Prunes Recipe

Name: Caramelized Onions With Chestnuts And Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds cipolline onions, stem and root ends trimmed; 1/2 cup chicken stock or canned low-sodium broth; 1/2 cup water; 3 tablespoons unsalted butter; 1 tablespoon white wine vinegar; 1 tablespoon sugar; 1/4 cup Cognac; 1 cup pitted prunes (6 ounces); 40 cooked and peeled unsweetened chestnuts (from a vacuum-packed 16-ounce jar); Salt and freshly ground pepper; 2 tablespoons finely chopped flat-leaf parsley

Servings: persons

3 pounds cipolline onions, stem and root ends trimmed
1/2 cup chicken stock or canned low-sodium broth
1/2 cup water
3 tablespoons unsalted butter
1 tablespoon white wine vinegar
1 tablespoon sugar
1/4 cup Cognac
1 cup pitted prunes (6 ounces)
40 cooked and peeled unsweetened chestnuts (from a vacuum-packed 16-ounce jar)
Salt and freshly ground pepper
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.
4
Make Ahead: The caramelized onions, prunes and chestnuts can be refrigerated overnight in a baking dish. Rewarm in a 325u00b0 oven, adding a few tablespoons of water if necessary. Garnish with parsley just before serving.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds cipolline onions, stem and root ends trimmed, 1/2 cup chicken stock or canned low-sodium broth, 1/2 cup water, 3 tablespoons unsalted butter, and more.

Yes, Caramelized Onions With Chestnuts And Prunes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caramelized Onions With Chestnuts And Prunes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions