Roasted Cipolline Onions



  • 1 quart of water

  • 2lbs LEASA Cipolline onions

  • 2 rosemary sprigs

  • ½ cup dry red wine

  • ¼ cup soy sauce

  • ¼ cup balsamic vinegar

  • 1 tbsp. olive oil

  • 1 tbsp. honey


  1. Preheat oven to 475 degrees F.

  2. Bring water to a boil in a stockpot.

  3. Add onions and cook for 30 seconds.

  4. Drain water and set aside to cool.

  5. Peel outer layer of onions and arrange in a single layer in a jelly roll pan.

  6. Combine wine and next 4 ingredients (wine through honey), stirring with a whisk.

  7. Pour wine mixture over onions.

  8. Bake at 475 degrees F for 30 minutes, turning twice.

  9. Remove onions from pan with a slotted spoon.

  10. Preheat oven to 475 degrees F.

  11. Reduce heat to simmer for 3 minutes or until mixture is the consistency of a thin syrup.

  12. Pour mixtures over onions.

  13. Toss well to coat onions.

  14. Serve and Enjoy!

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