Roasted Cipollini Onions. OMG.
During my college years, I live in Florence Italy for about 6 months. For about half of that I lived with an eccentric spinster.
I say spinster because, unlike any fabulous single woman of any age out there in the world, she seemed to have rolled her self up in a ball of must and pity...never to return. Due to some pitiful digestive issues, she stuck to a diet of pasta with no sauce or butter or oil, potatoes and roasted cipollini onions.
Being a direct import from a Texas suburb, I had never had anything like roasted cipollinis. To this day (some 13 years later) I still have vivid memories of sneaking sweet and smoky little onions out of her pyrex roasting dish and popping them in my mouth like candy.
The other day I went to my fancy local food market and saw a bin of cipollinis on the end of an aisle. They beckoned, so I accepted the invitation to cook em up and savor each and every morsel.
BTW: "cipollini onions" is redundant, as "cipollini" means "little onions" in Italian. We're 'Mericans. though, so we can say it however the hell we want. (lawl)
Some onions
Some salt
Some rosemary (fresh or dried)
Some oil
Peel em.
Put a piece of foil on a baking sheet. The high sugar content of the juice leaks out their little bottoms into the pan and caramelizes - making clean-up a pain otherwise.
Drizzle with olive oil, sprinkle with salt and rosemary.
Bake for 30 minutes at 475 Farenheit
Roasted cipollini onions are great for a side dish on their own, or under a balsamic reduction with meat, or in a salad, or in the hand and over the teeth and in the tummy.
nom nom nom
Comments