Onions Cipolline in Balsamic Vinegar

By BlueSchmoo

Ingredients

• 2 pounds cipolline onions (small oval onions)
• 2/3 cup balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning

Preparation

Step 1

Bring a large pot of water to boil. Add the onions and cook for 2 minutes. Drain
and cool. Peel the onions and cut off the root ends.
Preheat the oven to 450 degrees F.
Toss the onions, vinegar, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4
teaspoon of pepper in a 13 by 9-inch baking dish. Roast in the oven until the
onions are tender and golden, stirring occasionally, about 1 hour.