Cipollini Onions Roasted with Balsamic Vinegar and Honey
Cipollini onions [chihp-oh-LEE-nee] have become a fall favorite in our house over the last few years, since I first encountered them in a jar at the antipasti counter at an Italian specialty store. They're sweeter than almost any other onion you can name.
Cipollini can be hard to find, but my friend Simon Frost, of Thirty Acre Farm in Whitefield, Maine, isn't afraid of growing unusual crops (see his black radishes) and this year he's bringing baskets of these beautiful little (about 2" in diameter) flying saucers to the market. Peeling them is a bit of work but I don't mind once or twice a year. Serve as a vegetable side to roast meat or cut up and include in a salad.
Cipollini can be prepared ahead and kept refrigerated for a few days. Serve warm or at room temperature.Ingredients
- 1 1/4 lb cipollini onions, unpeeled
- four sprigs fresh rosemary, thyme or oregano, chopped
- 3/4 cup dry white wine
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
1. Place enough water in a sauce pan large enough to comfortably hold the cipollini. Bring the water to a boil.
2. Score an X in the root end of each onion and boil them in the water for 60 seconds. Drain and allow to cool.
3. Preheat the oven to 450º.
4. Cut off the roots and stems and remove the onion peels.
5. Place the onions in a shallow dish or pan big enough to hold them all in one layer without crowding.
6. Combine the wine, soy sauce, vinegar and olive oil. Pour the mixture over the onions. Scatter on the herbs.
6. Roast in the preheated 450º oven for about 40 minutes, turning twice.