Chili Roasted Cipollinis
Pronounced “chip-oh-LEE-nee”, cipollini look and taste like small onions which is why they are also called wild onions, but they are actually the bittersweet bulbs of the grape hyacinth. Generally no more than 2 inches in diameter, the flesh of the cipollini is a slight yellowish color and the skins are thin and papery. Their shape lends them well to roasting. This combined with their sweetness makes for a lovely addition to recipes where you might want to use whole caramelized onions. Actually, calling them “cipollini onions” is a bit redundant as cipollini is the Italian term used for many types of small onions. But since many customers may not know what cipollini are, the extra definition is understandable.
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- 2 dz. Cipollini
- As Needed, Boiling Water
- 1 tsp. Garlic, fresh, minced
- 1/2 cup Ketchup
- 3 Tbsp. Cider Vinegar
- 2 Tbsp. Brown Sugar
- 1 Tbsp. Molasses, unsulphured
- 1/4 tsp. Liquid Smoke (hickory or mesquite)
- 1 Tbsp. Cumin Powder
- 1 1/2 Tbsp. Chili Powder
- Salt & Pepper, to taste
- Place cipollini onions in boiling water and simmer one minute. Remove from water and shock in ice water.
- Peel off skins and place onions in a small roasting pan or oven proof casserole dish.
- Mix together garlic, ketchup, cider vinegar, brown sugar, molasses, liquid smoke, cumin, chili powder, salt and pepper in a small dish and pour over cipollini and stir to coat.
- Place casserole dish in a pre-heated 375° F oven and bake approximately 30 minutes or until onions are tender.
- Serve as a hot side dish with roasted meats or chilled with sandwiches and relish dishes.
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