Easy Roasted Cipollini Onions Recipe

The Food Lab

Unraveling the mysteries of home cooking through science.

J. Kenji López-Alt
Easy Roasted Cipollini Onions Recipe
*
  • Yield:Serves 4 to 6
  • Active time:10 minutes
  • Total time:40 minutes
This recipe appears in:
The Food Lab: How to Roast Fall and Winter Vegetables

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 4 tablespoons unsalted butter
  • 2 pounds cipollini onions, peeled and trimmed
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    Adjust oven rack to center position and preheat oven to 325°F. Melt butter in a large non-stick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes. Serve immediately.

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