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

Ingredients

• 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

Method

1. Preheat the oven to 400 degrees.
2. Toss onions and potatoes in olive oil and spread on a baking sheet.
3. Sprinkle with salt, pepper, and rosemary.
4. Bake for 40 minutes, until potatoes are soft.

Balsamic Glazed Cipollini (Cipollini Agrodolce)

Ingredients

• 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

Method

1. In a 12″ saute pan, melt the butter until it bubbles and foams.
2. Add the onions, browning on them on all sides, about 10 minutes.
3. Add sugar, vinegar, and water.
4. Reduce heat. Cover and simmer for about 30 minutes, until onions are el dente.
5. Remove lid and simmer until liquid reduces to syrup.
6. Sprinkle with rosemary and salt to taste.