vrijdag 22 november 2013

Cippolini Onions in Zinfandel Vinegar (Kopie)

2 cups water
1 cup NapaStyle Zinfandel Vinegar
3 tablespoons sugar
2 teaspoons Gray salt
1 bay leaf
2-1/2 pounds Italian cippolini onions, peeled and left whole

In a 2-quart nonreactive saucepan, bring all ingredients to a boil, except for the onions. Reduce the heat and simmer for 5 minutes.
Add the onions, and adjust the heat to maintain a simmer. Continue to cook for about 10 minutes, or until tender.

Remove the onions with a slotted spoon into a bowl. Allow the liquid to cool, then pour over the onions.

Can be refrigerated for up to 1 week.

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