Cipolline Onions with Balsamic and Honey
Cipolline can be prepared ahead and kept refrigerated for a few days. Serve warm or at room temperature.
- 1 1/4 lb cipolline 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
Preparation time 30mins
Cooking time 90mins
Place enough water in a sauce pan large enough to comfortably hold the cipolline onions. Bring the water to a boil.
Score an X in the root end of each onion and boil them in the water for 60 seconds. Drain and allow to cool.
Preheat the oven to 450 degrees.
Cut off the roots and stems and remove the onion peels.
Place the onions in a shallow dish or pan big enough to hold them all in one layer without crowding.
Combine the wine, soy sauce, vinegar and olive oil. Pour the mixture over the onions. Scatter on the herbs.
Roast in the preheated 450º oven for about 40 minutes, turning twice.