I am in love with the sweetness of roasted onions. This recipe calls for Cipollini onions, but you can use any small onion like pearl or the like. This recipe will dazzle as a side dish to any hearty meat like steak or lamb.
Cipollini onions are a peculiar, wonderful flat Italian-bred onion. Given the shape and the sweetness, these little guys make for perfect roasting or sautéing recipes. Roasted Cipollini Onions with Balsamic Dressing is a dish that makes for a perfect companion to your main meat entrée or can be thrown into a nice salad.
Servings: 4-8 | Prep Time: 15 minutes | Cook Time: 30
- 2 pounds Cipollini onions (or your fav small onion)
- 1 teaspoon dried thyme (2 tsp fresh)
- 1 teaspoon sea salt
- 3 Tablespoons good-quality aged Balsamic Vinegar
- 2 Tablespoons extra virgin olive oil
Preheat oven to 400°F.
In a large stockpot, bring water to a boil; add onions. Stir for 30 seconds then remove with a slotted spoon. Peel onions then put into a medium baking dish or Dutch oven. Blanching the onions makes the skins come off much easier on these little guys.
In a medium sized bowl, whisk together the thyme, salt, oil, and vinegar; drizzle over onions.
Cover with foil or a lid and roast in the oven for 20 minutes. Uncover and roast for an additional 20 minutes, until the onions are caramelized and fully tender. Remove from oven and remove onions with a slotted spoon; set aside in a bowl.
Optional: Pour remaining balsamic sauce from pan into a small saucepan. Bring to a boil; reduce heat and simmer for 2 minutes until slightly syrupy. Pour balsamic sauce over onions then toss to coat.
Serve alongside steak, lamb or any other delicious meat.