Recipe: Caramelized Cipollini Onions
Cipollini Onions are easily my favorite onion. Ok, maybe not – but they’re definitely top 3 (with Vidalia and shallots). They’re a smaller, flat onion that ranges in pale yellow to light brown. They’re sweeter onions (as they have more natural sugars than other onions) and pretty mellow so they’re delicate and delicious without any superfluous ingredients.
Here’s some tips when working with them: Don’t bother peeling and chopping off the roots and stalk, just trim them a little. They’ll be tender, edible, and easier to cut off after cooking. Don’t mess with the skin too much either (prior to cooking) – leaving them one will give your onions a rustic look and they’ll be easier to dissect after roasting.
Caramelized Cipollini Onions
- 15 Cipollini onions
- 2 tablespoons olive oil
- 6 large sprigs thyme
- salt and pepper to taste
Preheat the oven to 400°F. Toss the onions with the olive oil, thyme, salt, and pepper. Spread onions out on a roasting pan and roast for about 35-40 minutes, turning every 10-15 minutes so the sides become caramelized and golden.
129 calories ∣ 42 calories from fat ∣ 5 g fat ∣ 1 g saturated fat ∣ 21 g carbs ∣ 3 g fiber ∣ 2 g protein ∣ Good source of vitamins B6 and C ∣ folate