Butter-Braised Cipollini Onions with Arugula and Balsamic Syrup on Multi-grain Toast

Name: Butter-Braised Cipollini Onions with Arugula and Balsamic Syrup on Multi-grain Toast
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 8 lightly packed cups baby arugula; 237 milliliters high-quality 3-year-old balsamic vinegar; 43 grams 1/4 cup lightly packed light brown sugar; 227 grams 18 medium cipollini onions (about; 5 inches thick) slices multi-grain bread; 2 Tbsps extra-virgin olive oil; 1 pinch Small of crushed red pepper flakes; 1 sprig (3-inch) fresh thyme; 8 Tbsps (1 stick) unsalted butter; 237 milliliters banyuls vinegar

Butter-Braised Cipollini Onions with Arugulan and Balsamic Syrup on Multi-grain Toast is a vegetarian side dish. One serving contains 268 calories, 1g of protein, and 20g of fat. This recipe serves 6. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of pepper flakes, thyme sprig, cipollini onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

To prepare the balsamic syrup, in a small saucepan, stir together the brown sugar, balsamic vinegar, red pepper flakes, and thyme. Bring to a simmer over medium heat and simmer until the mixture has reduced by one-third and is syrupy enough to coat the back of the spoon, about 20 minutes.

Ingredients you will need

Red Pepper Flakes

Balsamic Vinegar

Brown Sugar

Syrup

Thyme

Equipment you will use

Sauce Pan

Let cool to room temperature and then strain. Store the syrup in a covered jar at room temperature for up to 1 month.

Ingredients you will need

Syrup

Bring a medium saucepan of water to a simmer.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Place the onions in a medium, heat-proof bowl and cover them with the simmering water.

Ingredients you will need

Onion

Water

Equipment you will use

Bowl

Let sit for 10 minutes and then slip off their skins, using a paring knife to loosen the ends if necessary.

Equipment you will use

Knife

In a deep, medium saute pan, melt 4 tablespoons of the butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onions and cook, stirring often, until they are golden brown on both sides, 5 to 10 minutes.

Ingredients you will need

Onion

Add the vinegar and scrape up the browned glaze from the bottom of the pan. Bring to a simmer over medium heat and add the remaining 4 tablespoons of butter. Reduce the heat to low, cover the pan tightly, and simmer until the onions are tender when pierced with the tip of a knife, 20 to 30 minutes.

Ingredients you will need

Vinegar

Butter

Onion

Glaze

Equipment you will use

Knife

Frying Pan

Remove the pan from the heat and let them sit, still covered.

Equipment you will use

Frying Pan

Generously brush both sides of the bread with oil. Toast the slices in a large skillet over medium heat until they are crispy and golden on both sides, 4 to 5 minutes per side. Divide them among 6 serving plates.

Ingredients you will need

Bread

Toast

Cooking Oil

Equipment you will use

Frying Pan

In a large bowl, toss the arugula with enough of the warm onion cooking liquid to make the leaves glossy. Divide the arugula among the pieces of toast. Top each with 3 onions and drizzle with about 1 tablespoon of the balsamic syrup.

Ingredients you will need

Arugula