Easy Roasted Cipollini Onions Recipes

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HONEY ROASTED CIPOLLINI ONIONS



Honey Roasted Cipollini Onions image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

15 cipollini onions
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 black pepper

Steps:

  • 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 the 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.

ROASTED CARROTS AND CIPPOLINI ONIONS



Roasted Carrots and Cippolini Onions image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 pound cippolini onions, ends trimmed and peeled, halve larger onions
2 pounds baby carrots
2 tablespoons canola oil
1 tablespoon butter, melted
1/4 cup white wine
1/4 cup chicken stock
Salt and coarsely ground black pepper
2 tablespoons chopped fresh Italian parsley leaves

Steps:

  • Preheat oven to 400 degrees F.
  • On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.

HERB ROASTED CIPOLLINI ONIONS WITH PORCINI MUSHROOMS



Herb Roasted Cipollini Onions with Porcini Mushrooms image

This dish can be made a day ahead of time and then reheated.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Serves 8

Number Of Ingredients 7

1 1/2 pounds cipollini onions, or pearl onions
2 tablespoons unsalted butter, melted
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1 1/2 ounces dried porcini mushrooms

Steps:

  • Heat oven to 350 degrees. Place onions in a large bowl, cover them with boiling water, and let stand for 10 minutes. Drain onions in a colander. When cool enough to handle, peel onions, and transfer them to another bowl.
  • Add butter, fresh thyme, 2 teaspoons rosemary, and dried thyme to onions, and toss well. Season with salt and pepper.
  • Transfer onions to a large, shallow roasting pan, and arrange in a single layer. Roast onions, stirring occasionally, until they begin to soften and turn brown, about 1 hour. Remove from oven.
  • Meanwhile, soak mushrooms in 2 1/2 cups very hot water for 30 minutes. Lift mushrooms out of soaking liquid with a slotted spoon, and strain mushroom liquid through a sieve lined with several layers of cheesecloth (to remove grit from liquid). Chop strained mushrooms coarsely. Add strained liquid and chopped mushrooms to roasting pan with onions, and stir to combine.
  • Return pan to oven, and continue cooking, stirring occasionally, until liquid is reduced by three-quarters and onions are soft and brown, about 1 hour. Adjust seasoning; just before serving, sprinkle with remaining teaspoon rosemary.

ROASTED CIPOLLINI ONIONS AND TREVISO



Roasted Cipollini Onions and Treviso image

This recipe courtesy of Chris Cosentino.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
18 small cipollini onions
4 heads treviso, halved lengthwise, leaves removed, rinsed, and dried
1 bunch fresh thyme
4 cloves garlic, thinly sliced
1 cup chicken stock

Steps:

  • Preheat oven to 350 degrees. In a large ovenproof skillet, heat oil over medium heat; reduce heat to low. Add onions; cook until golden brown, 2 to 3 minutes. Add thyme; transfer skillet to oven, and roast for 10 minutes.
  • Return skillet to stove over medium heat; remove thyme. Add garlic, and cook until sizzling; add treviso. Deglaze pan with chicken stock, using a wooden spoon to scrape any browned bits from bottom of skillet. Cook until heated through, about 2 minutes.

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