About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Chestnuts with Fennel | Main | Chestnut Ravioli in Marscarpone Sauce with Sage »

Caramelized Onions, Chestnuts and Apricots with Cognac

By Palma

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I wasn't too sure about this week's recipe, but I made a similar dish with cippolini onions a few years ago, and adapted it for a quick weeknight side dish. This is slightly sweet, and goes well with pork, or turkey, or our veal cutlets!

Caramelized Onions, Chestnuts and Apricots with Cognac

3 large yellow onions, thinly sliced
1 cup chicken broth
3 T. butter
1 T. sugar
1 T. white wine vinegar
20-25 cooked chestnuts, cut in half
1/4 c. Cognac
1 c. dried apricots

In a large, deep skillet, combine the chicken stock with butter, vinegar and sugar, and bring to a boil. 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 the Cognac, apricots and chestnuts to the onions and cook just until heated through. Season with salt and pepper and transfer to a serving bowl. Add 2 tablespoons of water to the skillet and scrape up any caramel stuck to the bottom and sides. Pour the sauce over the onions, and serve.

Chestnuts%202.jpg

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Comments (3)

teaberry:

Omg, to die for. This looks like a yummy side dish that I will definitely be trying.

Barb Cabot:

Love this one! I'm crazy for carmelized onion and that along with all the other ingredients sounds sweet and yummy. Will try for sure! Thank you.

I never would have thought to come up with this recipe, but it looks just delicious.

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This page contains a single entry from the blog posted on December 21, 2011 5:00 AM.

The previous post in this blog was Chestnuts with Fennel.

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