Imagine transforming humble onions into a luxurious delicacy that will make your dinner guests swoon with delight. This anisette and port peel glazed onions recipe is not just a side dish—it's a gourmet experience that marries the rich, sweet complexity of fortified wines with perfectly caramelized onions. Prepare to elevate your cooking game and impress even the most discerning palates with this show-stopping French-inspired creation that turns ordinary ingredients into an extraordinary culinary masterpiece.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb small onions, peeled
- 1/2 cup port wine
- 1/4 cup anisette
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Prepare the onions by thoroughly washing and peeling them, ensuring they remain whole and intact. Trim off any root or stem ends to create uniform small onions.
- In a large heavy-bottomed skillet, melt the butter over medium heat until it becomes slightly foamy and begins to shimmer, creating a perfect base for cooking the onions.
- Add the peeled onions to the skillet, arranging them in a single layer to ensure even cooking and caramelization. Allow them to cook undisturbed for 5-7 minutes, turning occasionally to achieve a golden-brown color on multiple sides.
- Carefully pour the port wine and anisette into the skillet, creating a luxurious liquid bath around the onions. The alcohol will help deglaze the pan and begin creating a rich, complex glaze.
- Reduce the heat to low-medium and allow the liquid to simmer, gently reducing and concentrating the flavors. Periodically spoon the liquid over the onions to help them absorb the wine and anisette.
- Continue cooking for approximately 20-25 minutes, or until the onions are tender and the liquid has reduced to a thick, glossy glaze that coats the onions completely.
- Season with salt and freshly ground black pepper to taste, ensuring the seasoning complements the sweet and rich wine reduction.
- Remove from heat and let the onions rest for 2-3 minutes, allowing the glaze to further set and the onions to absorb the final flavors.
- Transfer the glazed onions to a serving dish, spooning any remaining reduction over the top for added richness and presentation.
Tips
- Choose small, uniform onions for consistent cooking and an elegant presentation.
- Use a heavy-bottomed skillet to ensure even heat distribution and prevent burning.
- Be patient during the caramelization process—low and slow is the key to developing deep, rich flavors.
- Don't rush the wine reduction; allow the liquid to slowly concentrate and create a glossy, luxurious glaze.
- For an extra layer of flavor, consider using a high-quality vintage port wine.
- If the glaze reduces too quickly, add a small splash of water to prevent burning.
- Serve immediately after cooking to enjoy the onions at their peak texture and flavor.
- These glazed onions pair beautifully with roasted meats, grilled fish, or as a sophisticated appetizer.
Nutrition Facts
Calories: 112kcal
Carbohydrates: 13g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
