Roasted Cippolini Onions

Cipollini (pronounced chip-oh-LEE-nee) are sometimes called wild onions. If you can't find them in the supermarket or an Italian market, substitute pearl onions. Briefly blanching the onions makes them easy to peel. The cooking liquid takes on a beautiful yellow hue from the peel; save it to add to rice or soup.

Yield

10 servings (serving size: about 1/3 cup)

Ingredients

• 2  quarts water
• 4  pounds  Cipollini onions
• 4  rosemary sprigs
• 1  cup  dry red wine
• 1/2  cup  low-sodium soy sauce
• 1/3  cup  balsamic vinegar
• 2  tablespoons  olive oil
• 2  tablespoons  honey
• Rosemary sprigs (optional)

Preparation

Preheat oven to 475°.

Bring water to a boil in a stockpot. Add onions; cook 30 seconds. Drain; cool. Peel onions; arrange in a single layer on a jelly roll pan. Top with 4 rosemary sprigs.

Combine wine and next 4 ingredients (wine through honey), stirring with a whisk. Pour wine mixture over onions. Bake at 475° for 30 minutes, turning twice.

Remove onions from pan with a slotted spoon. Carefully pour cooking liquid into a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is the consistency of a thin syrup. Pour over onions; toss well to coat. Garnish with rosemary sprigs, if desired.

Nutritional Information

Calories:

187 (15% from fat) Fat:

3.1g (sat 0.4g,mono 2g,poly 0.2g) Protein: 3.3g Carbohydrate:

32.5g Fiber: 1.2g Cholesterol: 0.0mg Iron: 1mg Sodium: 522mg

Calcium: 54mg

Cooking Light, NOVEMBER 2002