Wednesday, November 3, 2010

Balsamic Glazed Cipollini Onions

We went to the farmers market in Augusta, Maine a few weeks ago, and I got a small bag of cipollini onions - in Italian, that means 'onion onions'. How creative. The people who were selling them suggested using the enclosed recipe, as the onions are so flavorful on their own it is a shame to use them as an ingredient in a more complex dish.

Balsamic Glazed Cipollini Onions

6-8 Cipollini onions
boiling water
olive oil
balsamic vinegar

Preheat oven to 400 degrees.

First, remove the onion skin by dipping the onions in the boiling water for about 30 seconds. Remove and quickly peel. Place onions in a baking dish and sprinkle liberally with oil, vinegar and salt, and whatever other seasonings you wish.

Bake at 400 degrees for about 30 minutes. Reduce to 350 degrees if the glaze concentrates too quickly.

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