Photo by: 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.
Cooking Light NOVEMBER 2002
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.
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Roasted Cipollini Onions recipe
