Roasted Cipollini Onions

Makes 10 servings (serving size: about 1/3 cup)

Cipollini (pronounced chip-oh-LEE-nee) are sometimes called wild onions. If you can’t find them in the supermarket or an Italian market, substitute pearl onions. Briefly blanching the onions makes them east to peel. The cooking liquid takes on a beautiful yellow hue from the peel; save it to add to rice or soup.

ingredients

2 quart water
4 lbs Cipollini onions
4 rosemary sprigs
1 C dry red wine
1/2 C low-sodium soy sauce
1/3 C balsamic vinegar
2 tbsp olive oil
2 tbsp honey
Rosemary sprigs (optional)

directions

1
Preheat oven to 475°.
2
Bring water to a boil in a stockpot. Add onions; cook 30 seconds. Drain; cool. Peel onions; arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.
3
Combine wine and next 4 ingredients (wine through honey), stirring with a whisk. Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice.
4
Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup. Pour over onions; toss well to coat. Garnish with rosemary sprigs, if desired.

notes

Nutritional Information CALORIES 187(15% from fat); FAT 3.1g (sat 0.4g,mono 2g,poly 0.2g); PROTEIN 3.3g; CHOLESTEROL 0.0mg; CALCIUM 54mg; SODIUM 522mg; FIBER 1.2g; IRON 1mg; CARBOHYDRATE 32.5g

Source: David Brutsch