Cippolini Onions Roasted With Duck Fat Recipes

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HONEY ROASTED CIPOLLINI ONIONS



Honey Roasted Cipollini Onions image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

15 cipollini onions
Extra-virgin olive oil
About 1/3 cup balsamic vinegar
1/3 cup honey
1/2 bunch thyme, leaves removed
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees F.
  • Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
  • In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
  • In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.

BALSAMIC CIPOLLINE ONIONS



Balsamic Cipolline Onions image

Provided by Janet Fletcher

Categories     Onion     Side     Thanksgiving     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 pounds cipolline onions* or boiling onions
2 cups beef stock or canned beef broth
2 1/2 tablespoons balsamic vinegar
2 tablespoons (1/4 stick) butter
1 teaspoon sugar
2 tablespoons minced fresh parsley
*Available at specialty foods stores.

Steps:

  • Cook onions in large pot of boiling water 3 minutes. Drain and cool. Cut off root ends, then peel.
  • Combine peeled onions, beef stock, 2 tablespoons balsamic vinegar, butter and sugar in heavy large skillet. Bring to simmer over medium heat. Cover; simmer until onions are crisp-tender, about 15 minutes. Add 1/2 tablespoon vinegar. Simmer uncovered until syrupy, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1 tablespoon parsley. Transfer to bowl. Sprinkle with 1 tablespoon parsley.

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