I scored a true bonanza in this week’s CSA box: cipollini onions. These small, flat onions have an amazing sweetness with less bite than typical onions, and they roast up to a creamy, toasted sweetness. I enjoy roasting them with potatoes or tossing them with a balsamic glaze. If you’ve never tried cipollini onions before, look for them and give them a try. You’ll see exactly why they are my very favorite onion.
Roasted Red Potatoes and Cipollini
- 2 lbs. baby red potatoes
- 1 lb. peeled cipollini onions
- 3 tbsp. olive oil
- Sea salt and fresh cracked black pepper
- 2 tbsp. chopped fresh rosemary
- Preheat the oven to 400 degrees.
- Toss onions and potatoes in olive oil and spread on a baking sheet.
- Sprinkle with salt, pepper, and rosemary.
- Bake for 40 minutes, until potatoes are soft.
Balsamic Glazed Cipollini (Cipollini Agrodolce)
- 2 lb. cipollini onions, peeled
- 1/2 c. unsalted butter (or olive oil for dairy free)
- 1 tbsp. sugar
- 1 c. quality balsamic vinegar
- 1 c. water
- 1 tsp. chopped fresh rosemary
- Dash salt
- In a 12″ saute pan, melt the butter until it bubbles and foams.
- Add the onions, browning on them on all sides, about 10 minutes.
- Add sugar, vinegar, and water.
- Reduce heat. Cover and simmer for about 30 minutes, until onions are el dente.
- Remove lid and simmer until liquid reduces to syrup.
- Sprinkle with rosemary and salt to taste.