Roasted Cipollini Onions
When you spy Italian cipollini onions at the grocery store, grab some and create this delicious and simple side dish. Figure on two onions per person. The recipe expands readily.
Roasted Cipollini Onions
Serves 2, easily expands to any number
4 cipollini onions, peeled
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon oregano, finely chopped (can substitute dried oregano)
1 scant teaspoon each, salt and pepper
balsamic vinegar for drizzling
Directions
Preheat oven to 375° (190° C). In an oven-proof skillet (I use a small cast iron), melt butter and olive oil over medium-high heat. Add onions and brown for about 4 minutes, then turn and brown the other side, being careful to caramelize rather than burn. Remove from heat
While onions are browning, mix oregano in a small bowl with the salt and pepper. Once browned, drizzle the center of each onion with 1 teaspoon of balsamic, then sprinkle the herb-salt mixture evenly over the top. Place skillet into the oven and bake until tender, about 12 to 15 minutes. Serve.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
