Thanksgiving Recipes from Razzle Dazzle Recipes
Cipolline Onion Relish Recipe

Cipolline Onion Relish 

2 pounds cipolline or pearl onions
cup red wine vinegar
cup dry red wine
1 cup firmly packed brown sugar
1 cinnamon stick, broken in half
6 cloves garlic, crushed but whole, peeled
1 cup golden raisins
1 bay leaf
8 whole cloves

To blanch onions, drop into boiling water and continue cooking until the water returns to a boil. Cook 1 minute, then drain and chill. Peel by cutting the root end of the onion off and slipping the peel down the sides. You should be left with the onion whole, the layers held together just above where the root was trimmed.

Preheat oven to 275 degrees. Stir together vinegar, wine and brown sugar. In a nonreactive roasting pan, combine onions, cinnamon stick, garlic, golden raisins, bay leaf and cloves. Pour sugar mixture over onions, cover tightly with aluminum foil and roast 2 hours. Remove foil and continue cooking 10 minutes longer or until half the liquid evaporates. Cool and store in a covered container in the refrigerator. Remove bay leaf and whole cloves before serving.

Makes about 4 to 5 cups

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