Roasted Cipollini Onions

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.

Yield: 10 servings (serving size: about 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 15%
  • Fat: 3.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.3g
  • Carbohydrate: 32.5g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 522mg
  • Calcium: 54mg

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)

Preparation

  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.
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