This preparation from New York City’s Gramercy Tavern turns humble cipollini onions into a luscious sauce for seared scallops.
Yield: serves 4
- 2 Tbsp. unsalted butter
- 15 cipollini onions, halved and thinly sliced (or 10 oz. yellow onions)
- 1 clove garlic
- 1⁄4 cup heavy cream
- Kosher salt and freshly ground black pepper
- Melt butter in a 2-qt. saucepan over medium heat. Add onions and garlic and cook, stirring occasionally, until soft, 15 minutes. Add cream and 2 tbsp. water; cover and cook, stirring occasionally, until onions are very tender, about 30 minutes. Transfer onion mixture to the bowl of a food processor, season with salt and pepper, and puree until smooth (sprinkle in a little more cream, if necessary); chill until ready to use.