If you are going to serve roasted onions as a vegetable, it is worth seeking out cipollines during the fall harvest season. Cipollines are very sweet, small, saucer-shaped Italian onions. They are delicious on their own or served as part of an antipasto platter. They also make a superior replacement for creamed onions at Thanksgiving. When peeling these onions, I place them in a bowl and cover them with hot tap water to help loosen the skins.
SERVES 4
INGREDIENTS:
- 2 pounds cipollines, peeled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh thyme or rosemary leaves (optional)
- Salt and freshly ground black pepper
- High-quality balsamic vinegar (optional)
INSTRUCTIONS:
- Preheat the oven to 450°F. Lightly oil a 9 × 13-inch baking dish.
- In a large bowl, combine the cipollines, oil, and thyme or rosemary, if using. Toss to coat. Arrange in a single layer in the pan.
- Roast for about 30 minutes, until the onions are well browned and tender, turning once.
- Transfer the onions to a serving bowl or platter. Season generously with salt and pepper. If desired, drizzle with a little vinegar. Serve hot or warm.
