My baby sister is going to take one look at this recipe and gag.
Obviously, my baby sister does not like onions. Weird, I know. But for the rest of you out there – these roasted cipollini onions? Ohmyword. Who know something like a little onion could be so…GOOD?
Kevin and I found these at the farmers market by sheer luck. we didn’t even need onions – I wasn’t even thinking about onions. But I happened to look over at the exact second a woman was perusing this bin of cipollini onions and I was hooked.
They are just TOO. CUTE.
A better blogger probably would have taken a picture of the onions IN the bin AT the farmers market but what can I say? I’m still a newbie blogger and therefore, I didn’t think about it. I was too distracted by all the cute!
Plus it didn’t hurt that one of the (very observant and well trained) stand workers caught me looking and happened to mention how good the onions taste roasted in the oven and it was game on. SOLD.
Sidenote: it doesn’t take much to talk me into something…particularly when that something involves food. Seriously, I’m hopeless.
So once I had the onions in my hot little hands, I also noticed a display of fresh herbs strategically placed by the cash register and couldn’t help myself…I bought a bunch of fragrant fresh thyme. Which, by the way, ALWAYS makes me start to sing “Scarborough Fair” by Simon and Garfunkel. You know…parsely, sage, rosemary, and thyyyyyyyyme. (Thank you, Dad.)
Anyway. What better way to serve roasted onions that with a nice juicy steak, right? Which is exactly what Kevin and I did when we got home with these things. Not to mention that they are super simple to make (surprising, right?) All I did was coat the onions in some olive oil, sprinkle them with sea salt, cracked pepper, and some sprigs of fresh time. Then I set them on a baking sheet and roasted the suckers at 350 degrees for about 40 minutes, depending on the size of your onions.
You’ll know the onions are done when they get this nice brown glaze on the outside and are easily pierced with a fork or knife. Just look at this beautiful caramelized deliciousness!
Not only are these adorable, but they taste incredible. They’re sweet, but not overly – and the flavor pairs well with a steak. I’d recommend serving these with a green vegetable as well, just to make your plate a little prettier. I made roasted beets and beet greens as a side, but they cooked so fast we ate them as an appetizer. Oops.
Seriously. SO. ADORABLE.