Monday, August 10, 2015

Roasted Cipollini Onions

  • 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)
  1. Preheat oven to 475°.
  2. 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.
  3. 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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