Roasted Cipollini Onions with Sherry Vinegar

Name: Roasted Cipollini Onions with Sherry Vinegar
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams cipollini onions; 59 milliliters extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 59 milliliters sherry vinegar; 1 teaspoon sugar; 1 Tbsp thyme leaves

Roasted Cipollini Onions with Sherry Vinegar is a gluten free and vegan recipe with 4 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 196 calories, 2g of protein, and 14g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up sugar, sherry vinegar, salt and pepper, and a few other things to make it today.

Instructions

Preheat the oven to 42

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Oven

In a large pot of boiling, salted water, cook the cipollini until just tender, about 3 minutes.

Ingredients you will need

Water

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Pot

Drain and cool under cold running water. Trim and peel the onions and pat dry.

Ingredients you will need

Onion

Water

Transfer the onions to a large ovenproof skillet and stir in the olive oil, thyme leaves, 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, until soft.

Ingredients you will need

Sherry Vinegar

Thyme

Olive Oil

Onion

Sugar

Equipment you will use

Frying Pan

Aluminum Foil

Oven

Remove the foil and roast the onions for about 10 minutes, basting a few times with the juices, until lightly glazed.

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Onion

Equipment you will use

Aluminum Foil

Transfer the skillet to the stove.

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Frying Pan

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.

Ingredients you will need

Sherry Vinegar

Onion

Pepper