Ingredients
- 1/2 cup reserved duck fat
- 1 pound cippolini onions, peeled
- 5 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Coat a large ovenproof skillet with the duck fat and place over medium heat. When the fat is nice and hot, add the onions, tossing to coat, and cook for 5 minutes until they begin to caramelize. Add the thyme, and season with salt and pepper. Stick the pan in the oven and roast for 15 minutes until the onions are soft and slightly charred.
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By wavewench_9824811
Sherman oaks, CA
on August 21, 2009
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Tasty yet simple. Try differnt herbs fora change, and you can really have fun.
Nancy, to peel the onions more easily, cut an x in one end, or slice the non root end off9Just the tipdrop them in boiling water for half a minute or so, then toss in some ice water. The skins should slip off.
By krnb_23_6287345
Richfield, MN
on December 26, 2006
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These sweet onions were a perfect compliment to the roast duck. Those little buggers are hard to peel, but they sure are good.
By jbmrmagoo_4233686
kewaskum, WI
on November 26, 2005
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This recipe was easy to prepare except for peeling all those small onions. They had great flavor and texture. Sweet and warm and soft. I plan to make them again. My family loves onions. So this was a great new way to present a favorite vegtable. Thanks!
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