Becky Luigart-Stayner; Katie Stoddard
Yield
10 servings (serving size: about 1/3 cup)

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.

How to Make It

Step 1

Preheat oven to 475°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

eric44444's Review

CharityF
August 06, 2014
N/A

Elagain's Review

eric44444
December 25, 2011
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!

srwfromorange's Review

Elagain
June 16, 2011
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.

CharityF's Review

srwfromorange
September 20, 2009
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!

kimmer99's Review

kimmer99
April 06, 2009
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?