Herb-Roasted Cipollini
October 24th, 2008
Cipolla translates to onion from Italian. So to say Cipollini Onions is a little redundant. The term is, however, used in modern parlance to indicate a small, flattened onion from Verona.
They are sweet onions, and their small size makes them convenient to roast whole.
I like to serve these onions with crackers or bread, a la roasted garlic. They emerge from the oven with a rich sweetness and melt-in-your-mouth smoothness.
Herb-Roasted Cipollini
- 1/2 lb cipollini
- 1/4 cup olive oil
- 2 T fresh herbs (I used a combination of Rosemary and Thyme) (or 2 t dried)
- salt and pepper, to taste
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Heat oven to 400 degrees F. In small mixing bowl, drench cipollini with olive oil. Arrange cipollini on a baking sheet, sprinkle with herbs, salt, freshly ground pepper. Cover tightly with aluminum foil. Bake 25 minutes. Remove aluminum foil, reduce oven temperature to 350 degrees F. Continue to bake until onions are soft and browned, approximately 25 minutes more.