Roasted Cipollini Onions With Sherry Vinegar And Thyme

These roasted cipollini onions have a sweet delicious flavor. Toss them on the stovetop in olive oil and sherry vinegar, and then roast them in the oven for a savory side dish that will go with just about anything. 

I received product samples from sponsor companies to aid in the creation of #FallFlavors recipes. All opinions are mine.

We had these onions with a juicy steak and a salad for a delicious meal. They're also delicious with roast beef. 

I received these onions in a big box of produce from Melissa's Produce, one of our Flavors of Fall prize sponsors. 

Cipolline onions are originally from Verona, Italy (and are now grown in the U.S. as well), are sweet and delicate tasting, and lend themselves to all kinds of recipes. They are larger than pearl onions and smaller than shallots, and are ideal for caramelization. 

How to peel cipollini onions before cooking:

Bring salted water to a boil over high heat. Add the onions, skin on, and boil for two to three minutes. Drain the onions in a colander and rinse with cool water to stop the cooking. 

When the onions have cooled, Trim off the ends of the onions, and then rub them with a dry dish towel to remove the skins. 

How to make these roasted cipollini onions:

In an oven proof skillet, heat olive oil, a small amount of sugar, and sherry vinegar. Add the onions and salt and pepper and bring everything to a simmer. 

Next, place a lid on the pan and move it to a 425 degree F oven and roast for 20 minutes, until the onions have softened. 

After that, remove the lid from the pan and continue to roast the onions for 10 more minutes. 

Finally, move the pan back to the stove top, sprinkle on more vinegar, and cook, stirring gently, until they are glazed and sticky, about seven more minutes. Off heat, gently toss them with fresh thyme. 

These onions are delicious warm or at room temperature. 

Along with being a delicious side dish, these onions also make a wonderful appetizer. You can cut them in half and serve them with crostini and goat cheese, or just serve them on their own with toothpicks. 

If you like caramelized onions, you will love these. 

Be sure to use a good quality sherry vinegar in this dish. It's such a delicious ingredient and you can use it in such dishes as Catalán flatbreads, panzanella salad, and BLT Salad. 

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week.

More #FallFlavors Recipes Below:

Appetizers, Cocktails, and Snacks

• Apple Cider Old-Fashioned from Books n' Cooks
• Fall Charcuterie Board from The Spiffy Cookie
• Sweet And Spicy Pecans from Simple and Savory

Breakfast and Baked Goods

• Apple Cider Pecan Granola from Family Around The Table
• Apple Cinnamon Bread from Life Love and Good Food
• Apple Pecan Scones from Hezzi-D's Books and Cooks
• Gluten-Free Apple Cider Doughnuts from Frugal & Fit

Soups and Salads

• Creamy Autumn Squash Soup from Blogghetti

Side Dishes

• Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen's Kitchen Stories
• Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients

Main Dishes

• Cider Brined Baked Chicken from Palatable Pastime
• Cranberry Pecan Chicken Salad from Cheese Curd In Paradise

Desserts

• Air Fryer Apple Fritters from Devour Dinner
• Apple Cider Tea Madeleines from Jolene's Recipe Journal
• Apple Crumb Bars from SueBee Homemaker
• Apple Nachos from Take Two Tapas
• Butterscotch Blondies from That Recipe
• Carrot Cake Cupcakes from Fresh April Flours
• Fall Fruit Galette from Cindy's Recipes and Writings
• Giant Butterscotch Cookies from An Affair from the Heart
• Gluten-Free Apple Pie from The Fresh Cooky
• Mini Pumpkin Cheesecake from Art of Natural Living
• Pear & Butternut Squash Crisp from Savory Moments
• Pecan Pound Cake from Soulfully Made
• Sour Cream Coffee Cake Recipe from Lemon Blossoms

Roasted Cipollini Onions With Sherry Vinegar And Thyme

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

These roasted cipollini onions have a sweet delicious flavor. Toss them on the stovetop in olive oil and sherry vinegar, and then roast them in the oven for a savory side dish that will go with just about anything.

Ingredients

• 1 pound cipollini onions
• Salt (1 tablespoon per quart of water for boiling)
• 1/4 cup extra virgin olive oil
• 1 teaspoon sugar
• 1/4 cup plus two tablespoons sherry vinegar
• Kosher or sea salt and freshly ground black pepper
• 2 tablespoons water
• 2 tablespoons fresh thyme leaves

Instructions

1. Heat your oven to 425 degrees F. 
2. Bring a large saucepan of water to a boil and add about a tablespoon of salt for each quart of water. 
3. Add the unpeeled onions, and boil for 2 to 3 minutes. Drain the onions in a colander and rinse with cold water to stop the cooking. Rub the onions in a dry dish towel to remove the peel. 
4. In an oven proof skillet, heat the olive oil, sugar, and 1/4 cup of the sherry vinegar and then add the onions, sprinkle with salt and pepper, and bring the ingredients to a simmer. Turn off the heat, cover the pan, and transfer it to the oven. Roast for 20 minutes. 
5. Remove the lid and continue to roast for 10 more minutes, tossing the onions in the liquid every few minutes to glaze. 
6. Remove the pan from the oven and heat it on the stovetop over medium high heat and season again with salt and pepper. Cook, tossing the onions gently until they are lightly glazed, 4 to 5 minutes. Add two tablespoons of the sherry vinegar, two tablespoons of water, and cook over medium heat for 2 to 3 more minutes, gently tossing until the onions are deeply glazed and the sauce is thickened. Turn off the heat, sprinkle with the thyme leaves, a little more salt, and gently toss. 

Nutrition Facts

Calories

180.35

Fat (grams)

13.74

Sat. Fat (grams)

1.90

Carbs (grams)

12.97

Fiber (grams)

1.77

Net carbs

11.20

Sugar (grams)

6.40

Protein (grams)

1.63

Sodium (milligrams)

225.69

Cholesterol (grams)

0.00

https://www.karenskitchenstories.com/2021/09/roasted-cipollini-onions-with-sherry.html

Karen's Kitchen Stories

cipolline, onions

Side dish

Italian

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Recipe adapted from The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria (2011).