3 cups small white boiling onions, peeled
and left whole (18-20 onions)
12 shallots, peeled and left whole
12 cloves garlic, peeled and left whole
about 1/4 cup olive oil
about 1/2 cup balsamic vinegar
2 tbsp water
2 tbsp sugar
2 tbsp chopped fresh thyme; or 1.5 tsp dried
2 tbsp chopped fresh rosemary; or 1.5 tsp
dried
salt and freshly ground black pepper
Method :
Preheat the
oven to 400 degrees. In a medium-size roasting pan or shallow casserole,
mix all the ingredients, making sure the onions, shallots and garlic are
thoroughly coated. Cover the pan with aluminum foil and roast the
onions, stirring them once or twice, for about 60 minutes. Check the
onions after 40 minutes to make sure they are not drying out and add
more oil and vinegar if needed.
Remove the
roasting pan from the oven and serve the onions, or spoon them into a
glass jar and cover with the marinade from the pan. If there is not
enough marinade to cover the onions, add additional oil and vinegar.
Makes 6-8
servings
Small white
boiling onions, shallots and garlic are roasted together in a slightly
sweet, vinegary glaze. These onions are totally irresistible and can be
eaten hot from the oven, at room temperature, or chilled. They will keep
in a sealed jar in the refrigerator for up to two months. Use them in
salads, antipasto platters, or serve them with cold meats and cheese.
