Roasted cippolini onions

Prep Time: 15 minutes

Cook Time: 30 minutes

Yields: 10 servings

Description Edit

Ingredients Edit

  • 2 quarts water
  • 4 pounds Cipollini onions
  • 4 rosemary sprigs
  • 1 cup dry red wine
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • Rosemary sprigs (optional)

Directions Edit

1. Preheat oven to 475°.

2. In a stockpot, bring water to a boil. Add onions and cook for 30 seconds.

3. Once onions have cooked, drain and allow to cool.

4. Peel onions and arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.

5. Combine wine and the next 4 ingredients (wine through honey). Stir with a whisk.

6. Pour wine mixture over onions.

7. Bake onions at 475° for 30 minutes, turning twice.

8. Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan and bring to a boil.

9. Reduce heat and allow onions to simmer for 3 minutes or until mixture has the consistency of a thin syrup.

10. Pour mixture over onions and toss so that the onions are well-coated.

11. Garnish with rosemary sprigs (optional).

Community content is available under CC-BY-SA unless otherwise noted.