Roasted Cipollini Onions

Roasted Cipollini Onions
Photo by Becky Luigart-Stayner


  • 1 cup dry red wine
  • 4 rosemary sprigs
  • 4 pounds Cipollini onions
  • 2 quarts water
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1/3 cup balsamic vinegar
  • + 2 more ingredients
    • ½ cup low-sodium soy sauce
    • Rosemary sprigs (optional)

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 onio...

View full recipe at My Recipes


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