Roasted Cipollini Onions
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- 2 quarts water
- 4lbs. Cipollini onions
- 4 sprigs thyme
- 1C dry red wine
- 1/2 C low sodium soy sauce
- 1/3 C balsamic vinegar
- 2T olive oil
- 2T honey
- some additional sprigs of thyme
Method
- Bring water to boil in a pot. Add onions and cook for 30 seconds (I cooked a little longer), drain, cool and peel.
- Arrange onions on a jelly roll pan or casserole in a single layer. Combine the rest of the ingredients and pour over onions.
- Bake at 475 for 30 minutes, stirring twice. Top with sprigs of thyme.
Notes from the kitchen
- Serves 10
- "I cooked a little longer" — inline note on blanching the onions.