Roasted Cipollini Onions

Cooking Light
Roasted Cipollini OnionsRecipe
Becky Luigart-Stayner; Katie Stoddard
Roasting brings out a rich, mellow flavor in these Cipollini, or wild, onions. Serve them as a side dish alongside roasted meats or with a vegetarian holiday menu.
10 servings (serving size: about 1/3 cup)


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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)


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.

Created date

October 2003

Nutritional Information

Calories 187
Caloriesfromfat 15 %
Fat 3.1 g
Satfat 0.4 g
Monofat 2 g
Polyfat 0.2 g
Protein 3.3 g
Carbohydrate 32.5 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 522 mg
Calcium 54 mg