HONEY ROASTED CIPOLLINI ONIONS
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
- In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
- In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.
ROSEMARY POTATOES WITH CIPOLLINI ONIONS
Delicious side dish to be served with steak or chicken. Cipollini onions are sweet and fragrant and add make everyday roasted potatoes into something special.
Provided by SilverOpera
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Slice the red potatoes until they are about the same size as the onions.
- Skin the onions. You may want to boil them for a minute and then shock them in cold water to make this easier.
- Toss onions and potatoes with olive oil in a large bowl.
- Add rosemary and Nature's Seasoning (other all-purpose seasonings can be substituted. Add salt if the seasoning does not include it).
- Roast the potatoes until they are brown and crispy.
- For crispier potatoes, chop the potatoes and onions to a smaller size.
Nutrition Facts : Calories 257.2, Fat 7, SaturatedFat 1, Sodium 15.4, Carbohydrate 45.1, Fiber 5.8, Sugar 4, Protein 5.1
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- Heat the olive oil in a large heavy bottomed pot. Salt and pepper the meat, and brown it for about 2 or 3 minutes on each of the 6 sides. Then add in the sherry, broth, herbs, and garlic. Cover the pan and put in the oven.
- Peel the onions, peel and chop the carrots into large chunks, and trim and chop the fennel bulb into slices. After the meat has roasted for about 3 hours, take the meat out of the pan and put all of the veggies in. Then set the meat on top, cover and continue roasting for 1--1 1/2 more hours.
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