This slow-roasting method allows the natural sugars in the cipollini onions to caramelize and break down into sweeter compounds, making them an ideal side dish for grilled steaks or chicken. Or, add to an appetizer charcuterie or cheese platter for a unique tidbit.
INGREDIENTS:
4 – 6 tablespoons unsalted butter
2 pounds cipollini onions, peeled and trimmed
Salt and freshly ground black pepper
METHOD:
Heat oven to 325°F. In a large heavy skillet with a heat-proof handle, melt the butter, then add onions and toss to coat all sides in butter. Season generously with salt and pepper. Place the skillet on the middle rack of the oven. Roast onions, tossing gently several times, until the onions are caramelized and tender, about 30 minutes or so.
