Description
A guide to roasting cipollini onions to create a sweet, tender side dish with caramelized edges, enhanced by fresh thyme and olive oil.
Ingredients
Scale
- Approximately 16 cipollini onions, trimmed and peeled (choose yellow or red cipollini onions for their sweetness and caramelization)
- 3 tablespoons (45 ml) extra virgin olive oil (use high quality for richness and browning; avocado oil is a milder substitute)
- 8 stalks fresh thyme (preferably vibrant green sprigs for aroma; dried thyme may be substituted in smaller amounts)
- Freshly cracked black pepper, generous amount
- Sea salt (optional, 1 teaspoon sprinkled before roasting enhances sweetness)
- Balsamic glaze (optional, for drizzling in last 5 minutes of roasting)
- Rocket/arugula leaves (optional, for serving)
Instructions
- Step 1: Preheat Your Oven: Set the oven to 400°F (200°C) and let it reach full temperature before placing the onions inside. This is key for even roasting and caramelization.
- Step 2: Trim and Peel Onions: Trim the ends off each cipollini onion and peel off the skins completely. Make sure no tough or dry outer layers remain.
- Step 3: Toss with Olive Oil: Place the peeled onions in a mixing bowl. Drizzle the 3 tablespoons (45 ml) of extra virgin olive oil over them and toss gently until each onion is well coated.
- Step 4: Season with Thyme: Sprinkle the 8 fresh thyme stalks evenly across the onions. Add a generous amount of freshly cracked black pepper to taste. Optionally, sprinkle 1 teaspoon of sea salt over the onions before roasting to enhance natural sweetness.
- Step 5: Arrange on Baking Sheet: Spread the onions out evenly on a baking sheet in a single layer, making sure they are not crowded. Adequate space allows heat to circulate and prevents steaming.
- Step 6: Roast Until Tender: Place the baking sheet in the preheated oven. Roast for about 35 minutes until the onions become soft, tender, and develop a rich golden-brown color. Onions are ready when they are fork-tender or easily pierced with a sharp knife.
- Step 7: Cool and Serve: Remove the onions from the oven and let them rest for a few minutes to deepen flavors and maintain warmth. Serve warm alongside dishes like roasted chicken, grilled steak, quinoa salad, sautéed greens, or fresh arugula salad. Roasted onions can also be used as toppings for flatbreads, stirred into pasta dishes, or blended into dips.
Notes
- Room Temperature: After cooling, store the roasted onions in an airtight container at room temperature for up to 2 days. Avoid direct light or heat sources.
- Refrigeration: Place cooled onions in an airtight container and store in the refrigerator for up to 5 days. Reheat gently before serving.
- Freezing: Wrap the cooled onions tightly in plastic wrap and place in a freezer-safe bag or container. Store for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Use onions of similar size or cut into roughly 1-inch wedges to promote even cooking and caramelization.
- High-quality extra virgin olive oil is important for developing rich flavors and preventing sticking during roasting.
- Fresh thyme adds the best aroma; if using dried, reduce the amount accordingly.
- If roasting too fast on the outside, foil tent at midpoint to avoid burning.
- Check doneness by piercing onions with a sharp knife; timing may vary slightly depending on onion size and oven accuracy.
- Reheat roasted onions gently in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, reheat in a skillet over medium heat, stirring occasionally.
- Serve as a side dish with roasted chicken or grilled steak, complementing savory mains.
- Pair with quinoa salad, sautéed greens, or a fresh arugula salad for textural contrast and freshness.
- Top with balsamic glaze for added sweetness or an extra drizzle of olive oil for richness.
- Garnish with fresh herbs such as parsley or chives to introduce a bright, fresh flavor note.
- Substitute avocado oil for extra virgin olive oil if a milder flavor is preferred.
- Use dried thyme in smaller quantities if fresh thyme is not available.
- Add 1 teaspoon of sea salt before roasting to deepen natural sweetness.
- Drizzle balsamic glaze in the final 5 minutes for a richer, tangy-sweet finish.
- Cipollini onions are small, flat onions known for their sweetness and caramelizing qualities, making them ideal for roasting. Avoid dry or sprouted onions for best flavor and texture.
- Fresh thyme sprigs should be vibrant green for optimal aroma; dried thyme can be used but in lesser quantity to avoid overpowering.
- Choose high-quality, cold-pressed extra virgin olive oil to ensure rich flavor development and proper caramelization.
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified