made as directed and they were a big hit and a great add to my Christmas surf and turf dinner! Next time I would do the par-boil and peel the day before as that was a smidge labor intensive, but the delish flavor makes this dish a delightful add to any meal! And the roasting rosemary makes the kitchen smell lovely!
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
More From Cooking Light
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
- 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.
Roasted Cipollini Onions Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CUISINE: Italian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- OCCASION: Thanksgiving
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
-
Roasted Carrot and Avocado Salad
Southern Living -
Roasted Parsnips with Mint
Southern Living
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