Roasted Cipollini Onions With Sherry Vinegar – a delicious recipe with cipollini onions, extra-virgin olive oil, thyme, sugar, sherry vinegar, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1. Preheat the oven to 425 degrees. In a large pot of boiling, salted water, cook the cipollini until just tender, about 3 minutes. Drain and cool under cold running water. Trim and peel the onions and pat dry.
2
2. Transfer the onions to a large ovenproof skillet and stir in the olive oil, thyme leaves, and sugar and 1/4 cup of the sherry vinegar. Bring to a simmer over moderate heat. Cover the skillet with foil and roast the onions in the upper third of the oven for about 20 minutes, unitl soft. Remove the foil and roast the onions for about 10 minutes, basting a few times with the juices, until lightly glazed.
3
3. Transfer the skillet to the stove. Add the remaining 2 tablespoons of sherry vinegar and stir over moderate heat until the onions are richly glazed, about 2 minutes. Season with salt and plenty of pepper and serve.
4
MAKE AHEAD: The glazed onions can be refrigerated overnight. Reheat gently.
212
kcal
Calories
15
g
Fat
17
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 pounds cipollini onions, 1/4 cup extra-virgin olive oil, 1 tablespoon thyme, 1 teaspoon sugar, and more.
Yes, Roasted Cipollini Onions With Sherry Vinegar falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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