Roasted Boiler Onions

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.

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