Balsamic Glazed Cippolini Onions
Recipes like this definitely remind me of why I love blogging! There are so many awesome food blogs out there for inspiration and each one gives me the opportunity to try something new all the time! I found these beautiful cippolini onions in our farmer’s market stand a few weeks ago, and I just had to buy them. I have never cooked them before, but have heard of them, and wanted to try something different. Plus, they are fresh and local. Not to mention that I know that they easily cost double that amount at regular grocery stores. The balsamic vinegar, when roasted at high heat, turns into this beautiful and delicious glaze. The onions are caramelized and soft– and they’re perfect with grilled meats. Oh so perfect! How can it not be? Delicious, yet simple to make.
Inspiration from Proud Italian Cook
1-1/2 lb of cippolini onions, remove skins, trim ends
1/3 cup of balsamic vinegar
3 tbsp of olive oil
1 tbsp of dried thyme (fresh is even better)
1 tbsp of salt
1 tsp of freshly ground pepper
Preheat the oven to 400 degrees Fahrenheit. You can either remove the skins of onions each individually, or you can drop them in boiling water for a minute, and then transfer them to cold water quickly. At that point, the skins will come off easily.
Lay them in oven-safe baking dish. Drizzle with olive oil. Sprinkle with thyme, salt, and pepper. Pour the balsamic vinegar over the onions.
Roast them for approximately 15 minutes, then reduce the temperature for 350, and bake for another 15 minutes. You have to watch the onions and if they get browned too quickly, feel free to reduce the temperature even sooner.
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