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.

Recipe by Cooking Light November 2002

Gallery

Becky Luigart-Stayner; Katie Stoddard

Recipe Summary

Yield:
10 servings (serving size: about 1/3 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

    Advertisement
  • 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.

Nutrition Facts

187 calories; calories from fat 15%; fat 3.1g; saturated fat 0.4g; mono fat 2g; poly fat 0.2g; protein 3.3g; carbohydrates 32.5g; fiber 1.2g; cholesterolmg; iron 1mg; sodium 522mg; calcium 54mg.