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Ingredients:
- 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)
Instructions:
- Preheat oven to 475°.
- Bring water to a boil in a stockpot. Add onions; cook 30 seconds. Drain; cool. Peel onions; arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.
Combine wine and next 4 ingredients (wine through honey), stirring with a whisk. Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice. - Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup. Pour over onions; toss well to coat. Garnish with rosemary sprigs, if desired.
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