Cipolline with Bay Leaf and Golden Raisins

Ingredients for Cipolline with Bay Leaf and Golden Raisins

• 50g golden raisins

• 1 tablespoon sugar

• 1 tablespoon unsalted butter

• 350g cipolline or small (1 1/2-inch) white boiling onions, peeled

• 80ml dry white wine

• 1/2 fresh or dried bay leaf

• Crisp Rosemary Flatbread

How to make Cipolline with Bay Leaf and Golden Raisins

Soak raisins in hot water until ready to use.

Cut out a 10-inch round of parchment paper.

Heat sugar in centre of a 10-inch heavy skillet over medium heat until it starts to melt. Cook, tilting skillet occasionally so sugar melts evenly, until golden brown. Stir in butter, then add onions and cook, stirring occasionally, until they are beginning to brown, about 3 minutes. Add wine, bay leaf, 1/4 teaspoons each of salt and pepper, and drained raisins.

Reduce heat to low and cover onions with parchment, then with lid. Gently simmer, shaking skillet occasionally, until onions are tender, 18 to 20 minutes.

Remove lid and parchment, then simmer, stirring occasionally, until liquid is reduced to a glaze, about 3 minutes. Discard bay leaf. Serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.