Roasted Cipollini Onions with Balsamic

Instructions

1. Preheat the oven to 475º F.
2. In a large stockpot, bring the water to a rapid boil. Remove from heat and add the onions and let them sit for 1 minute. Drain and cool the onions. Peel the onions and toss into a large mixing bowl.
3. In another mixing bowl, combine the wine, soy sauce, balsamic vinegar, olive oil and honey. Stir vigorously with a whisk. Pour the mixture over the onions and stir. Pour the onions and the marinade into a jelly roll pan lined with tin foil, and arrange in a single layer and intersperse with the rosemary sprigs.
4. Bake for 30 minutes, turning twice. Remove the onions from the pan with a slotted spoon to a serving bowl if using immediately, or to a non-reactive storage container with an airtight lid and refrigerate for later use.
5. Drain the cooking marinade into a small saucepan and bring to a boil. Reduce the heat and simmer until the liquid reduces to the consistency of a thin syrup, about 5 minutes. Watch carefully and stir frequently. Whisk in the butter and pour the mixture over the onions and toss well to coat evenly.
6. Garnish with fresh rosemary sprigs.

• Servings : 10
• Recipe Type : Sides