Roasted Cippolini Onions Recipe
Roasted Cippolini Onions Recipe

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  • 2 tablespoons canola oil
  • 1 1/2 kilos cippolini onions (about 24 onions), peeled (peek this page)
  • 2/3 cup balsamic vinegar
  • Pinch of most salt
  • Pinch of freshly ground sunless pepper
  1. Preheat the oven to 400° F.

  2. Warmth the oil in a giant, deep, heavy bottomed, ovenproof pan over medium heat. Add the onions and cook, stirring, correct unless they delivery to turn golden in each set apart, about 5 minutes. Pour within the balsamic vinegar, season the onions with the salt and pepper and carry to a boil.

  3. Switch the pan to the oven and bake the onions, stirring them periodically to forestall hot and ensure that even cooking, unless the vinegar is lowered to a syrupy glaze and the onions are meltingly soft, about 5 minutes. Reduction the onions sizzling.

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