Roasted Cipollini Onions

  • kimmer99 Posted: 04/06/09
    Worthy of a Special Occasion

    These were delicious but my only issue, the sauce/marinade burned on the jelly roll pan by the time they were done cooking. I'm just wondering if that 475 temp is accurate?

  • CharityF Posted: 09/20/09
    Worthy of a Special Occasion

    My husband LOVES this dish! We made it as part of the vegetarian Thanksgiving menu. It is totally delicious. No one will know it's a "light" recipe. Bonus: it makes your kitchen smell amazing while it cooks!

  • srwfromorange Posted: 06/16/11
    Worthy of a Special Occasion

    I made this recipe last nite as a side dish for Grilled Pork Chops with Shallot Butter from CL 2008 & it is delicious. I had to reduce the amounts of the ingredients to accomodate 1 lb of onions & I should have realised that a sheet pan, even tho small, was the wrong utensil. The high heat of the oven almost burnt my sauce, so I was forced to turn the oven down to 350 at 15 min in. Good news, that reduced the sauce to syrup without having to put it on the stove, bad news, my onions weren't as soft as I would have liked them to be. I will make this again, but next time use a deeper baking dish. Great side dish.

  • Elagain Posted: 12/25/11
    Worthy of a Special Occasion

    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!

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