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Balsamic Roasted Cippoline Onions

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ciopollineonionsMakes 4 servings

1 pound cippolini onions, preferably from Frieda's Inc.
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon light brown sugar
1/2 tablespoon finely chopped fresh rosemary
A couple of pinches of salt and freshly ground black pepper

1. Position a rack in the center of the oven and preheat to 350 degrees F.

2. To easily remove the onion skins, cut a small x in the bottom of each onion. Place onions in a pot of boiling water for 2 minutes. Drain and plunge in a bowl of cold water for 2 minutes. Then the skins will easily slide off with even the gentlest nudge. Scouts honor. Place onions in a large glass or ceramic baking dish.

3. In a small bowl, whisk olive oil, balsamic, brown sugar, rosemary, salt, and pepper.  Pour over onions and toss to coat. Cook 40 to 45 minutes, turning a couple of times, until the onions are browned and tender and the sauce thickens and becomes bubbly.

-Recipe courtesy of Susan Russo

 

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