Roasted Cipollini Onions
This bright, colorful salad is a perfect antidote to winter months. Crunchy, flavorful, and juicy, it balances rich dishes and pairs well with a hearty red or a crisp white wine. The oranges, fennel, and mint can be assembled up to two days in advance, covered, and refrigerated. Before serving, dress the salad and then sprinkle over the olives, pistachios, and pomegranate seeds.
Roasted Cipollini Onions
Serves 2, easily expands to any number
4 cipollini onions, peeled
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon oregano, finely chopped (can substitute dried oregano)
1 scant teaspoon each, salt and pepper
balsamic vinegar for drizzling
Directions
Preheat oven to 375° (190° C). In an oven-proof skillet (I use a small cast iron), melt butter and olive oil over medium-high heat. Add onions and brown for about 4 minutes, then turn and brown the other side, being careful to caramelize rather than burn. Remove from heat
While onions are browning, mix oregano in a small bowl with the salt and pepper. Once browned, drizzle the center of each onion with 1 teaspoon of balsamic, then sprinkle the herb-salt mixture evenly over the top. Place skillet into the oven and bake until tender, about 12 to 15 minutes. Serve.
