Easy Roasted Cipollini and Pearl Onions with Balsamic Glaze
I can’t control my excitement about sharing this recipe with all of you! During my time at The Institute of Culinary Education, I was introduced to Cipollini onions for the first time. My class was preparing a salad with roasted Cipollini onions I couldn’t resist the thought of devouring a huge quantity of them because they wore so incredibly tasty! So, two years later, I decided to just make a bunch of roasted onions because why not? I mean, I don’t know about you, but I can literally put caramelized onions on everything. It definitely enhances the flavor in any dish.
Last week, I strolled over to Eataly in Flatiron NYC and picked up the onions. If you haven’t been to Eataly, it’s a dynamic Italian marketplace offering dining and catering services. The Italian markets are decently sized and have a stunning selection of the most delicious produce. The mushroom and chicory choices they have are stunning, and they even carry pink lady apples, which in my experience are hard to come by.
What’s so special about Cipollini onions?
Cipollini onions, also known as “little onions” in Italian, are a unique and flavorful variety that offer several distinctive qualities
These little guys are round, flat, and perfect for caramelizing, grilling, roasting, or pickling. You can use these onions in a lot of different recipes. They lend a delightful sweetness to salads, pizzas, and pasta meals. They give a visually appealing addition to dishes when served whole or in halves because of their unusual shape and size. Compared to regular onions, they can be a little harder to peel because of their comparatively thin skin. But their distinct flavor and adaptability frequently make the extra work worthwhile. Chefs love cipollini onions because they provide flavor without overwhelming a dish, which makes them a popular choice in gourmet cooking. Cipollini onions are known for their mild and slightly sweeter flavor than yellow onions, which makes them a great value for culinary applications. You should give cipollini onions a chance, they might become your new favorite things.
PRO TIP:
I learned in culinary school a neat trick to peel a larger quantity of onions is to boil them for 2 minutes on medium-high heat and then shocking them in ice-cold water. The peel will easily come off. For aromatics, I used garlic and thyme but please use whatever you fancy or have on hand in your kitchen as a complimentary product! I urge you to engage in some experimentation. My best recipes often come to me when my fridge is empty. This is a true story!
If you make this Easy Roasted Cipollini and Pearl Onions with Balsamic Glaze any time of the season whether by adding your favorite fall flavors, winter or summer flavors let us know!
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Easy Roasted Cipollini and Pearl Onions with Balsamic Glaze
Ingredients
Instructions
- Preheat oven to 375 Fahrenheit
- Bring a saucepan of water to a boil. Toss onions in the saucepan, and boil for 2 minutes. Shock with ice-cold water. You can also use frozen pearl onions as per availability at your local grocery store.
- Trim the roots and cut off the top using a paring knife. Peel onions the skin should come off easily.
- Warm up a skillet with extra virgin olive oil on medium heat. Add 1 pound of cipollini onion and 1/2 pound of red pearl onions with the aromatics which include 3 thyme twigs, 4 garlic cloves, and a little bit of salt to taste. Cook for about 5 minutes or until onions turn a golden color, stirring occasionally.
- Place the skillet in the oven rack, you could also use a half-sheet pan with some parchment paper, for 15-20 minutes until the inside is tender.
- Take the skillet out of the oven, then return the skillet to the stove. Drizzle balsamic syrupy glaze, over the onions and mix until they are coated.
- Once at room temperature place in your favorite bowl and happy eating! My goodness I can eat a massive amount of these onions and I mean what a delicious sauce.
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