As I cannot eat onions myself, one might ask what I was doing preparing Roasted Cipollini Onions as my contribution to dinner Sunday night. Why, the ease of the recipe, of course! Except it took three of us (four if you count Sophie) an hour to peel the four pounds of onions the recipe called for. Blanching the onions makes them easy to peel, my ass.
Apparently they were amazing though. The sauce was a combo of dry red wine, soy sauce, balsamic vinegar, olive oil, honey, and rosemary sprigs. I'll bet that would go good with some other roasted veggies.Posted by astraea on October 28, 2002 | TrackBack