Whole Roasted Cippolini Onions
Ingredients
- 1 lb. (3-4 medium bulbs) cipollini onions, whole
- 1 Tbsp. fresh rosemary
- 1 Tbsp. Driftless Sunflower Oil or olive oil
- 1/3 c. dry red wine
- 2 Tbsp. balsamic vinegar
- 1 tsp. honey
- salt & pepper to taste
Instructions
- Preheat oven to 475 degrees.
- Remove stem & root ends of whole onions & peel
- (it may be easier to blanch the whole onions for a minute or so first).
- Arrange whole onions in small oven-worthy pan & sprinkle with rosemary.
- Whisk together liquid ingredients & pour over onions.
- Bake for 30 minutes at 475 degrees
- turn the onions over a couple of times & spoon the liquid over the tops.
- Add salt & pepper to taste & serve whole.
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