It never fails – whenever I head to the Italian Market, I always pick up cipollini onions. The same goes for when they cross my path at Whole Paychex or Wegmans. I love roasting them with potatoes as a quick side dish and there’s this tried and true recipe that I can’t believe that I haven’t shared with you yet – Roasted Cipollini Onions.
This recipe couldn’t be any easier – blanch the onions, roast them with some balsamic vinegar and you have a side dish that will be asked for time and time again.
What’s one of your favorite side dishes to serve?
Gather The Ingredients
Time to blanch – don’t skip this part!
Let’s keep it a secret how amazingly simple it is to make these okay?
- 2 pounds of cipollini onions
- 2/3 cup of balsamic vinegar
- 1 tablespoon of extra virgin olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly cracked pepper
- Preheat the oven to 450 degrees F
- Bring a pot of water to a boil.
- Blanch the unpeeled onions in the boiling water for 2 minutes.
- Remove immediately and immerse in an ice bath.
- Let sit in the water for a couple minutes and then peel.
- Place the peeled cipollini onions in a baking dish.
- In a small bowl, mix the balsamic vinegar, olive oil, salt and pepper and then cover the onions with the mixture, making sure that the onions are coated.
- Roast the balsamic coated onions in the oven for an hour or so, until they are tender and somewhat golden.