 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Roasting brings out a rich, mellow flavor in these Cipollini, or wild, onions. Serve them as a side dish alongside roasted meats or with a vegetarian holiday menu. Ingredients:
2 quarts water |
4 pounds cipollini onions |
4 rosemary sprigs |
1 cup dry red wine |
1/2 cup low-sodium soy sauce |
1/3 cup balsamic vinegar |
2 tablespoons olive oil |
2 tablespoons honey |
rosemary sprigs (optional) |
Directions:
1. Preheat oven to 475°.
2. 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.
3. 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.
4. 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.
|
|