Cipolline with Bay Leaf and Golden Raisins

Preparation Soak raisins in hot water until ready to use. Cut out a 10-inch round of parchment paper. Heat sugar in center of a 10-inch heavy skillet over medium heat until it starts to melt. Cook, tilting skillet occasionally so sugar melts evenly, until golden brown. Stir in butter, then add onions and cook, stirring occasionally, until they are beginning to brown, about 3 minutes. Add wine, bay leaf, 1/4 teaspoon each of salt and pepper, and drained raisins. Reduce heat to low and cover onions with parchment, then with lid. Gently simmer, shaking skillet occasionally, until onions are tender, 18 to 20 minutes. Remove lid and parchment, then simmer, stirring occasionally, until liquid is reduced to a glaze, about 3 minutes. Discard bay leaf. Serve warm or at room temperature. Cooks' note:Cipolline can be made 2 days ahead and chilled. Reprinted with permission from What's for Dinner? Delicious Recipes for a Busy Life by Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher CURTIS STONE is the author of five cookbooks and the host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.

Preparation Soak raisins in hot water until ready to use. Cut out a 10-inch round of parchment paper. Heat sugar in center of a 10-inch heavy skillet over medium heat until it starts to melt. Cook, tilting skillet occasionally so sugar melts evenly, until golden brown. Stir in butter, then add onions and cook, stirring occasionally, until they are beginning to brown, about 3 minutes. Add wine, bay leaf, 1/4 teaspoon each of salt and pepper, and drained raisins. Reduce heat to low and cover onions with parchment, then with lid. Gently simmer, shaking skillet occasionally, until onions are tender, 18 to 20 minutes. Remove lid and parchment, then simmer, stirring occasionally, until liquid is reduced to a glaze, about 3 minutes. Discard bay leaf. Serve warm or at room temperature. Cooks' note:Cipolline can be made 2 days ahead and chilled. Reprinted with permission from What's for Dinner? Delicious Recipes for a Busy Life by Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher CURTIS STONE is the author of five cookbooks and the host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.