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Roasted Cipollini Onions

Becky Luigart-Stayner; Katie Stoddard
Yield 10 servings (serving size: about 1/3 cup)
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.

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)

Nutrition 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

How to Make It

  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.

  3. 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.

  4. 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.