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.

No additional tips available.

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

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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.

Caramelized Onions With Chestnuts And Prunes

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