These glossy, slow-roasted cipollini onions are a testament to the magic of simplicity. As they gently roast in butter, their natural sugars caramelize into deep, golden sweetness, creating tender onions with rich, jammy flavor. Their buttery sweetness pairs beautifully with roasted or grilled meats, though they’re equally at home alongside creamy cheeses, charcuterie, or folded into a warm grain salad. A humble ingredient transformed into a show-stopping side.
INGREDIENTS:
4 – 6 tablespoons unsalted butter
2 pounds cipollini onions, peeled and trimmed
Salt and freshly ground black pepper
METHOD:
Preheat oven to 325°F and position a rack in the center.
In a large ovenproof skillet (such as cast iron or stainless steel), melt the butter over medium heat. Add the peeled onions and toss to coat evenly. Season generously with salt and pepper.
Transfer the skillet to the oven and roast uncovered for 30–40 minutes, turning the onions occasionally to ensure even browning. Continue roasting until the onions are tender throughout and deeply caramelized.
Remove from the oven and spoon the buttery pan juices over the onions before serving warm.
CHEF’S NOTES:
How to Peel Cipollini Onions Easily
Cipollini onions have papery skins that can be tricky to remove. To make peeling effortless, place the unpeeled onions in a bowl and cover with boiling water. Let them sit for 2 to 3 minutes, then drain and rinse briefly under cool water. The skins will slip off easily with a gentle squeeze or a small paring knife. Trim the root ends before cooking.
SERVING SUGGESTIONS:
- Serve as a side dish with grilled steak, roast chicken, or lamb.
- Add to a charcuterie or cheese platter for a sweet-savory accent.
- Toss with cooked farro, barley, or lentils for an easy warm salad.
- Spoon over mashed potatoes or polenta for added depth and sweetness.
YIELD: 6 servings as a side dish or 8–10 servings as part of an appetizer spread
