Rosemary Roasted Cipollini Onions

Rosemary Roasted Cipollini Onions
  • 2 quarts water
  • 4 pounds Cipollini onions
  • 4 Rosemary sprigs
  • 1 cup dry red wine
  • ½ cup low-sodium soy sauce
  • ⅓ cup balsamic vinegar
  • 2 Tbsp. olive oil
  • 2 Tbsp. honey
  • Rosemary sprigs, garnish (optional)
  1. Preheat oven to 475 degrees.
  2. Boil water in large pot. Add unpeeled, whole onions, cook for 30 seconds. Drain and cool in ice water bath.
  3. Peel onions, arrange in a single layer on a roasting pan or jelly roll pan.
  4. Top with rosemary sprigs.
  5. Combine wine, soy sauce, balsamic vinegar, olive oil and honey, and whisk to incorporate. Pour wine mixture over honey. Bake for 30 minutes, turning twice.
  6. Remove onions from pan. Carefully liquid from pan into a saucepan, and bring to a boil. Reduce heat and let simmer for 3 minutes or until sauce has thickened slightly.
  7. Pour over onions, toss well to coat. Garnish with rosemary sprigs if desired.


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