Cipollini (pronounced chip-oh-lee-knee) means “little onion” in Italian. These small, flat onions are sweet and delicious, and their shape is perfect for roasting. This recipe pairs them with baby Yukon Gold potatoes for a quick and flavorful side dish.
Yield: Serves 4
Prep Time: 10 minutes
Total Time: 35 minutes
12 cippolini onions, peeled
8 baby Yukon gold potatoes, scrubbed
3 tablespoons olive oil
1 tablespoon butter
2 sprigs thyme
1/2 teaspoon sea salt
1/4 teaspoon pepper
1. Preheat oven to 400 degrees.
2. To peel the cippolini onions, bring a pot of water to a boil, add the onions and cook for 1 minute. Drain, cool, cut out the stem ends and tops, and peel off the outer skins. Pat dry.
3. On a rimmed, metal baking sheet or ovenproof skillet, combine the onions, potatoes, olive oil, and butter. Add the sprigs of thyme.
4. Bake for 25 to 30 minutes, tossing occasionally, until the onions are caramelized on both sides and the potatoes are tender. Sprinkle with the sea salt and pepper.