June 17, 2013
Roasted Boiler Onions
This is a good side dish to accompany grilled meats.
Our small Little Sweetie onions are perfect for this. The onions are a lot easier to peel after they’ve been blanched.
2 pounds boiler onions, or small onions, unpeeled
1 tablespoon fresh rosemary leaves, crushed
1/2 cup dry red wine
1/4 cup low-sodium soy sauce
1/4 cup good-quality aged Balsamic Vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon honey
In a large pot, bring 2 quarts of water to a boil. Add the onions and blanch for 1 minute. Drain and cool.
Preheat oven to 475°F.
With a pairing knife, cut off ends and peel onions.
Place peeled onions in a fitting oven dish.
In a bowl, whisk together remaining ingredients and drizzle over onions.
Bake for 30-45 minutes, or until onions are browned, stirring halfway through.
If the onions are browned and the sauce is a little too liquid, you can further reduce it by pouring it into a saucepan, bring it to a boil and then simmer it for a few minutes until sauce it becomes slightly thick and syrupy.