Warm Olives and Cipollini Onions with Honey Gastrique
Chef Tyler Florence
Ingredients
1/2 pound small cipollini onions, halved
2 teaspoons kosher salt
Extra-virgin olive oil
3 cups sherry vinegar
2 cups good-quality honey
2 fresh bay leaves
1 large fresh rosemary sprig
Grated zest of 1 orange
Grated zest of 1 lemon
5 garlic cloves, peeled and smashed with the side of a chef's knife
1 pound unpitted mixed olives
Preparation
• Place the unpeeled onions in a large bowl.
• Pour a few cups of extremely hot tap water over the onions and set aside for 15 minutes to loosen the skins.
• Drain the onions and peel; pat dry.
• Place a very large skillet over high heat and add a 2-count of olive oil.
• Add the peeled onions and the salt and sear until the outsides are nice and golden brown, 5 to 7 minutes.
• While the onions brown, combine the vinegar, honey, and 2 tablespoons of olive oil in another skillet and bring nearly to a simmer over low heat.
• Add the bay leaves, rosemary, zests, garlic, and olives.
• Once the onions are nice and golden brown, carefully pour in the olive mixture.
• Simmer over low heat, uncovered, for 30 to 35 minutes, or until the onions are cooked through and the liquid has reduced slightly and has a syrupy consistency.
• Serve warm.
Serving Size
Makes about 2 quarts
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