Burgundy-Glazed Cipollini Onions
Chef Vince Alberici
Adam's Mark Hotel, Philadelphia
Serves 6

Though we were terrified to attempt the pancetta-, garlic-, and herb-crusted elk tenderloin that Vince Alberici served at the Beard House last September, the braised cipollini onions that accompanied it are an easy-to-prepare, winning side dish—whatever they're served with. Cipollini onions are a small, flat Italian onion similar to pearl onions.—JBH



3 tablespoons

unsalted butter

1 1/2 pounds

cipollini onions, peeled (see NOTE)

3 tablespoons


1/2 cup

port wine

1/2 cup

Burgundy, or other good-quality dry red wine

1/4 cup

balsamic vinegar

1/4 cup

red wine vinegar


bay leaf

4 tablespoons


veal or beef stock



Pinch salt


Pinch cracked black pepper






1. Melt the butter in a large, ovenproof saucepan over a medium flame. Preheat the oven to 350°F (180°C). Add the onions to the butter and cook for about 20 minutes, until they are nicely browned. Add the sugar, wines, vinegars, bay leaf, and stock, and bring to a simmer.

2. Place the pan in the oven and cook for about 45 minutes to 1 hour, until the onions are soft. Remove the onions from the pan with a slotted spoon. Reduce the sauce over low heat until it achieves a slightly viscous consistency, about 1 hour. Season with salt and pepper, and reheat the onions in the sauce.

NOTE: To peel the onions easily, place in a pot, cover with water, and bring to the boil. Boil for 1 minute and drain. The outer peel should slip off when you squeeze the onions