Thank you, Tyler Florence, for this lovely recipe. I have seen cipollini onions before, but avoided them because I was not sure what to do with them. Then, this week, Tyler Florence prepared this wonderful recipe. I knew we had to try it.
The Bichon and I both went into Missoula today for "grooming". I think the results are about equal, as was the cost. We stopped in a "Good Food" grocer. I have not done enough homework yet to figure out why this place is called "Good Food," as it totally resembles "Whole Foods." Anyway, they had these beautiful cipollini onions and I knew the rest of the ingredients, so as soon as we got home, I started on the onions. Cipollini's are small, round and flat. Very distinctive compared to regular onions.
The honey roasted onions are beautiful. We had a light dinner with a fresh baguette and the honey roasted cipollini's, an olive brushetta that the Trout prepared and a beautiful fresh goat cheese. A bottle of red along with this light meal was delightful.
Honey Roasted Cipollini Onions - recipe courtesy of Tyler Florence
15 cipollini onions
1/4 cup extra virgin olive oil
about 1/3 cup balsamic vinegar
1/3 cup honey
1/2 bunch thyme, leaves removed
kosher salt and freshly ground pepper
Preheat oven to 325 degrees F. Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
In a small bowl, whisk together 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
In a large saute pan over medium high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.
Noyer houses (3)
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