Roasted Cippolini Onions Recipe

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—Chef Tom Valenti, excerpt from You Don't Have to Be Diabetic to Love This Cookbook

Recipe Facts

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Total: 0 mins
Serves: 4 servings

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Ingredients

  • 2 tablespoons canola oil
  • 1 1/2 pounds cippolini onions (about 24 onions), peeled (see this page)
  • 2/3 cup balsamic vinegar
  • Pinch of coarse salt
  • Pinch of freshly ground black pepper

Directions

  1. Preheat the oven to 400° F.

  2. Heat the oil in a wide, deep, heavy bottomed, ovenproof pan over medium heat. Add the onions and cook, stirring, just until they begin to turn golden all over, about 5 minutes. Pour in the balsamic vinegar, season the onions with the salt and pepper and bring to a boil.

  3. Transfer the pan to the oven and bake the onions, stirring them periodically to prevent scorching and ensure even cooking, until the vinegar is reduced to a syrupy glaze and the onions are meltingly soft, about 5 minutes. Serve the onions hot.

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