This recipe appears in:The Food Lab: How to Roast Fall and Winter Vegetables
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- 4 tablespoons unsalted butter
- 2 pounds cipollini onions, peeled and trimmed
- Kosher salt and freshly ground black pepper
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.