Cipolline Onions with Caraway Butter Sauce
Christopher Testani
Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.
Recipe information
Yield
4 Servings
Ingredients
8 ounces cipolline onions or other small onions, unpeeled
4 tablespoons unsalted butter
1 teaspoon caraway seeds
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
Preparation
Step 1
Smoke onions along with potatoes (see Smoked Potatoes) until tender, 30–45 minutes.
Step 2
When onions and potatoes are almost done, cook butter in a small saucepan over medium, swirling occasionally, until it is browned and smells nutty (be careful not to let it burn), about 4 minutes. Add caraway seeds; let cool slightly, then stir in lemon juice. Season sauce with salt and pepper.
Step 3
Arrange smoked potatoes and onions on a platter and drizzle with caraway butter sauce. Top with scallions.
Nutrition Per Serving
Calories (kcal) 130 Fat (g) 12 Saturated Fat (g) 7 Cholesterol (mg) 30 Carbohydrates (g) 7 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 5
