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Honey Roasted Cipollini Onions Recipe

Honey Roasted Cipollini Onions

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Average Rating:

Total Reviews: 14

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  • on January 06, 2013

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    I don't know about you, but I loved having extra sauce left over from those outstanding onions!! I made chicken coated in corn flake crumbs and buttered rice. With a wonderful salad.Tyler your the best.

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  • on August 14, 2011

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    This is the second Tyler Florence recipe where the ingredient proportions were skewed, and the instructions were somewhat vague. Could have done with half the amount of balsamic vinegar and honey. Onions should be tossed with vinegar mixture then sauteed in pan (leaving the remaining mixture behind, Now I'm left with a ridiculous amount of honey/vinegar mixture left over. Won't be cooking another Tyler recipe again.

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  • on June 21, 2011

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    Fantastic recipe!!! The onions were so flavorful and easy to make. I loved the honey/thyme glaze. Scrumptious!

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  • on January 23, 2010

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    This recipe smells amazing! I wish I'd read the reviews before attempting it though. I noticed that after leaving them in the hot water before peeling for longer than five minutes, the onions were already begining to soften. That was a good thing! I was rather upset with how much of this onion I had to loose in peeling them, seeing as they're so expensive! I'm wondering is there a less expensive alternative to cipollines?

    I too poured the marinade into the pan and put it all in the oven. No way I was throwing away that awesome flavor. Oh, the aroma was to die for; I couldn't wait to taste them. I noticed cutting the onions in half allowed them to soak up more of the goods, too. The final product was pretty soft and had pretty good flavor, too. (In my haste I left out the salt and pepper and noticed it's absence right away, so I won't judge the taste on this occassion. They looked wonderful, especially after turning them over close to the end and putting them back in for a few minutes more.

    Next time I will try soaking for less time (5 minutes as stated and using a 350 degree oven as suggested below. I'll also half or quarter whatever onion I use to absorb more of that flavor.

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  • on December 20, 2009

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    Thanks Tyler!

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  • on August 13, 2009

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    I ended up finishing these on top of the stove instead of in the oven. I think that helped them to carmelize a bit, and iit was easier to tell when they were done. I think that next time I'll use much less olive oil and will cook them on top of the stove the whole time.

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  • on January 31, 2009

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    I put the marinade in to oven with the cipollini's - and it cam out aesome. This recipe was prepared alone with pan fried medalions of pork tenderloin and got rave reviews from my guests. Will be made again for another group tomorrow! What a response from the group, two per plate was only a tease, maybe better that way, they dipped ina homemade ciabatta and could not get enough.

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  • on January 13, 2009

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    I followed most of the recipe then went to the reviews and cooked the onions at 350 for 30 mins. I had something else that needed to be in the oven at 400 so kept them going in a smaller dish (not the pan, and they were delish!!

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  • on January 22, 2008

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    I agree they could have cooked longer. I used the reduction in the pan to go over baby arugula to go on the plate with the short ribs and the puree....it was a hit. I will use this as a salad dressing in the future.

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  • on January 20, 2008

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    Maybe i had bad onions, but these need to be cooked a lot longer to really get them sweet. Also, the onions really didn't absorb any of the sauce.

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