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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 | TrackBackHeh, i know what you mean. I had to peel about 36 tiny white pearl onions for the boeuf a la bourguignonne the other night. Total pain the ass, blanching or no. Those sound awfully yummy - how long did they cook in the sauce?
Posted by: meriko on October 28, 2002 9:20 PM30 minutes, and then another 3 minutes to reduce the sauce in a saucepan before pouring it back over the onions.
Posted by: heidi on October 28, 2002 9:40 PMTry putting them in iced water for 1/2 hour. I am doing that right now as per an internet site recommendation. wish me luck> It's my birthday and I have to bring glazed cippolini onions to a Christmas party tonight. I don't feel like spending the day doing this
Posted by: Liz on December 23, 2005 8:47 AM