Asiago Cheese
with Glazed Cippolini Onions
with Glazed Cippolini Onions
(Serves 4)
1-1/2 pounds cipolline onions
3/4 cup dry Marsala wine
3 tablespoons honey
3 tablespoons water
1-1/2 tablespoons butter
Juice of 1 orange
1 teaspoon chopped fresh thyme
Salt and pepper
1 tablespoon red wine vinegar
8 ounces Asiago cheese
4 slices Italian bread, toasted and brushed with olive oil
Bring a large saucepan of water to a boil.
Cook the onions 2 minutes.
Drain and rinse under cold water.
Slice off the ends and remove the onion skins.
Place a sauté pan over medium heat.
Add the Marsala, honey, water, butter, juice, and thyme.
Add the onions and bring to a simmer.
Cover and cook until the onions are tender, about 15-20 minutes.
Remove the cover, season with salt and pepper.
Simmer 3-4 minutes until sauce reduces to a glaze.
Remove from heat and stir in the vinegar.
Set aside to cool to room temperature.
Slice the Asiago into 4 equal pieces.
Place one slice on each individual serving plate.
Mound the onions on top of the cheese.
Serve with slices of Italian toast.
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
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Pronounced chip-oh-LEE-nee, these onions
are small and flat with slightly yellow interiors
and thin, papery skins. They are sweeter than
pearl onions and their flat shape lends well to
roasting. Briefly blanching them makes them
easier to peel. Cipolline onions make a nice
side dish to roasted meat or poultry.
are small and flat with slightly yellow interiors
and thin, papery skins. They are sweeter than
pearl onions and their flat shape lends well to
roasting. Briefly blanching them makes them
easier to peel. Cipolline onions make a nice
side dish to roasted meat or poultry.
