Roasted Cipollini Onions

Name: Roasted Cipollini Onions
Yield: 10 servings (serving size: about 1/3 cup)
Ingredients: 2 quarts water; 4 pounds Cipollini onions; 4 rosemary sprigs; 1 cup dry red wine; ½ cup low-sodium soy sauce; ⅓ cup balsamic vinegar; 2 tablespoons olive oil; 2 tablespoons honey; Rosemary sprigs (optional)

5 Ratings
4 Reviews

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

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Credit: Becky Luigart-Stayner; Katie Stoddard

Recipe Summary

Yield:

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

Nutrition Info

Ingredients

2 quarts water
4 pounds Cipollini onions
4 rosemary sprigs
1 cup dry red wine
½ cup low-sodium soy sauce
⅓ cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
Rosemary sprigs (optional)

Directions

Step 1
Preheat oven to 475°.

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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.

Nutrition Facts

Per Serving:

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; iron 1mg; sodium 522mg; calcium 54mg.

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Elagain

12/25/2011

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

06/16/2011

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

09/20/2009

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

04/05/2009

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?

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