Roasted Cipollini Onions Recipe

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Ingredients

Count

Nutrition

423

Calories

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Ingredients:

Serving

2 quarts water
4 lb cipollini onions
4 rosemary sprigs
1 cup dry red wine
1/2 cup low-sodium soy sauce
1/3 cup balsamic vinegar
2 tbsp olive oil
2 tbsp honey
rosemary sprigs (optional)

Directions:

Preheat oven to 475°.
Bring water to a boil in a stockpot. Add onions; cook 30 seconds. Drain; cool. Peel onions; arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.
Combine wine and next 4 ingredients (wine through honey), stirring with a whisk. Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice.
Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup. Pour over onions; toss well to coat. Garnish with rosemary sprigs, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	423.45 Kcal (1773 kJ)
Calories from fat	111.58 Kcal
		% Daily Value*
Total Fat	12.4g	19%
Sodium	1630.5mg	68%
Potassium	65.34mg	1%
Total Carbs	20.34g	7%
Sugars	5.2g	21%
Dietary Fiber	0.15g	1%
Protein	52.58g	105%
Vitamin C	0.1mg	0%
Iron	0.3mg	2%
Calcium	25.9mg	3%

Amount Per 100 g
Calories	100.23 Kcal (420 kJ)
Calories from fat	26.41 Kcal
		% Daily Value*
Total Fat	2.93g	19%
Sodium	385.94mg	68%
Potassium	15.47mg	1%
Total Carbs	4.81g	7%
Sugars	1.23g	21%
Dietary Fiber	0.03g	1%
Protein	12.45g	105%
Iron	0.1mg	2%
Calcium	6.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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