10 small white boiling onions, peeled and
left whole; or 5 large onions, peeled and cut in half
6 cloves garlic, peeled and left whole
about 1 cup Cinzano (sweet vermouth)
salt and freshly ground black pepper
oven to 325 degrees. Place the onions in small roasting pan and surround
with the garlic if desired. Pour 1 cup of the Cinzano on top and season
liberally with salt and pepper. Roast for 45 minutes, stirring the
onions in the Cinzano every 15 minutes or so. If the Cinzano starts to
dry out, add another 1/4 to 1/3 cup. Preheat the broiler and broil the
onions until they have a nice dark glaze, about 5 minutes.
flavor of Cinzano (sweet vermouth) provides a thick glaze for whole
roasted onions. Serve these hot from the oven or slice them thinly and
toss with angel hair pasta and a spoonful of olive oil or use them as a
topping for pork, lamb, or veal chops. These onions are an ideal
accompaniment to any roast.