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Sicilian Caramelle Cipolle
  • 12 small Onions (#340090)
  • 3 Tbsp. Olive Oil (#280398)
  • 2 Bay Leaves, broken by hand (#1000251)
  • ½ Tbsp. Lemon Zest (#1003943)
  • 1 Tbsp. Brown Sugar (#1000488)
  • 1 Tbsp. Honey (#110680)
  • 1 Tbsp. Red Wine Vinegar (#280000)
  1. Soak the onions in boiling water and place in an ice bath before you peel, this will make them easier to peel.  Use a sharp knife to peel and cut them in half.  Heat the oil in a large skillet, and add bay leaves and onions.  Cook for 6 minutes on medium heat until well-browned all over.
  2. Add the lemon zest to the skillet with the sugar and honey.  Cook for 3 minutes.  Stir occasionally until the onions are lightly caramelized.  Add the red wine vinegar to the skillet carefully, so it does not splash.  Cook for 7 minutes, stirring, or until the onions are tender and the liquid has dissipated.  Transfer the onions to a serving dish and serve at once.
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