Caramelized Onions With Chestnuts And Prunes

Name: Caramelized Onions With Chestnuts And Prunes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 40 cooked and peeled unsweetened chestnuts (from a vacuum-packed 16-ounce jar); 118 milliliters chicken stock or canned low-sodium broth; 59 milliliters Cognac; 2 Tbsps finely chopped flat-leaf parsley; 1 kilograms cipolline onions, stem and root ends trimmed; 170 grams cup pitted prunes; 10 servings Salt and freshly ground pepper; 1 Tbsp sugar; 3 Tbsps unsalted butter; 118 milliliters water; 1 Tbsp white wine vinegar

Caramelized Onions With Chestnuts And Prunes might be a good recipe to expand your side dish recipe box. This recipe serves 10. Watching your figure? This gluten free and vegetarian recipe has 215 calories, 3g of protein, and 4g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. If you have chestnuts, chicken stock, butter, and a few other ingredients on hand, you can make it.

Instructions

Bring a large saucepan of water to a boil.

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Water

Equipment you will use

Sauce Pan

Add the onions and blanch for 30 seconds.

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Onion

Drain in a colander under cold running water. Slip off the papery skins and pat the onions dry.

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Onion

Water

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Colander

In a large, deep skillet, combine the chicken stock with the water, butter, vinegar and sugar. Cover and bring to a boil.

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Chicken Stock

Vinegar

Butter

Sugar

Water

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Frying Pan

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.

Ingredients you will need

Caramel

Onion

Water

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.

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Salt And Pepper

Chestnuts

Cognac

Onion

Prunes

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Bowl

Add 2 tablespoons of water to the skillet and scrape up any caramel stuck to the bottom and sides.

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Caramel

Water

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Frying Pan

Pour the sauce over the onions, garnish with the parsley and serve.

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Parsley

Onion

Sauce

Make Ahead: The caramelized onions, prunes and chestnuts can be refrigerated overnight in a baking dish. Rewarm in a 325 oven, adding a few tablespoons of water if necessary.

Ingredients you will need

Caramelized Onions

Chestnuts

Prunes

Water

Equipment you will use

Baking Pan