By now you probably know how much I love trying new types of fruit and vegetables. While I was in my favourite fruit and veg shop, Farmer and Sun, I saw these little flattened onions. The recipe card next to them let me know that they were called Cipollini Onions (pronounced Chip-oh-lee-nee) which means ‘little onion’ in Italian.
I decided to buy them because I love caramelised onions but never actually get around to cooking any. The recipe card let me know that these onions had higher sugar levels than other onions, so they are perfect for caramelising.
Today was the day that some Cipollini Onions were going to be caramelised in my kitchen!
Here is the recipe:
Balsamic Roasted Cipollini Onions
- 500g peeled cipollini onions
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar/honey (I used rapadura sugar)
- 1 teaspoon fresh thyme (or 1/2 tsp dried – I used fresh)
- Salt and pepper to taste
- Mix all ingredients in a small bowl apart from the onions.
- Place your onions in a baking dish.
- Drizzle sauce mixture over the onions.
- Cover with foil and bake at 180 degrees for 20 minutes.
- Uncover dish and bake for another 20 minutes (depending on the size on the onion.)
Yum – Yum!
A handy tip is to put your Cipollini Onions in a dish of boiling water for five minutes to make their skins easier to remove. I tried to peel one of them without doing this and it was difficult. Then I read the first paragraph of the recipe, which gave this handy hint… The rest of the onions were a breeze to peel – I literally just rubbed the skins off.
My baking dish looked a bit empty with just the onions in there, so I decided to add some Brussel sprouts to the dish – one of my favourite winter veggies. They were delicious with the onions.
If I was making this dish again (and I definitely will be), I would increase the baking time. The onions were delicious as they were, but further cooking time would have softened them more.
The nights have been chilly here so we have been eating a lot of warm comfort dishes for dinner. These baked veggies were perfect with the potato bake and steak that we had that night.
With the leftover onions, I made two dishes:
A simple soup – I diced one of the onions and fried it gently with a clove of garlic to warm it. This was then added to some veggie stock to simmer for 10 minutes.
The other onion was sliced, mixed with some roasted pumpkin, capsicum, corn and the rest of the brussel sprouts. This was piled on top of a sheet of puff pastry to make a simple tart.
Now over to you! Have you ever tried Cipollini Onions before? What are some of your favourite Onion recipes?