ROASTED CIPOLLINI ONIONS WITH SHERRY VINEGAR
Steps:
- 1. Preheat the oven to 425 degrees. In a large pot of boiling, salted water, cook the cipollini until just tender, about 3 minutes. Drain and cool under cold running water. Trim and peel the onions and pat dry. 2. Transfer the onions to a large ovenproof skillet and stir in the olive oil, thyme leaves, and 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, unitl soft. Remove the foil and roast the onions for about 10 minutes, basting a few times with the juices, until lightly glazed. 3. Transfer the skillet to the 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. MAKE AHEAD: The glazed onions can be refrigerated overnight. Reheat gently.
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Vale's Gaming
[email protected]These onions were a waste of time. They were bland and tasteless. I will not be making these again.
Mark Mel
[email protected]I followed the recipe exactly and the onions turned out burnt. I think I will try roasting them at a lower temperature next time.
Eryn Hazel
[email protected]These onions were a bit too sweet for my taste, but they were still good. I think next time I will use less sugar or honey.
Tusher Ballave
[email protected]I love roasted onions and these were some of the best I've ever had. The sherry vinegar adds a nice touch of acidity that balances out the sweetness of the onions. I will definitely be making these again and again.
Abi Densley
[email protected]These onions were easy to make and very tasty. I used a balsamic vinegar instead of sherry vinegar and they were still delicious. I will definitely be making these again.
Coach Pamba
[email protected]I followed the recipe exactly and the onions turned out perfectly. They were caramelized and slightly crispy on the outside, and tender and flavorful on the inside. I served them with a pork chop and they were the perfect accompaniment.
Lariah Morgan
[email protected]These onions were a hit! I served them as a side dish for a holiday meal and they were a big success. The sherry vinegar adds a nice tangy flavor that complements the sweetness of the onions. I will definitely be making these again.