Home » Recipes » 100+ Easy Meals » Roasted Cipollini Onions in Thyme
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by Todd + Diane
We’re excited about this Roasted Cipollini Onions recipe. Fingers crossed, there will be an cipollini onion bumper crop in a few months, without all the onion breath. Plenty of Walla Walla sweets are coming up ever-so-cutely in the garden and we’re excited, it’s hard to resist not yanking them out of the dirt too early during their growing season.
Roasted Cipollini Onions
If you’ve never had a sweet onions of any kind, you’re living in a culinary cave! Yes, onion-haters, there are many wonderful varieties of sweet onions that are very mild on the onion flavor and high on the sugars.
Cipollini onions are perfect specimens of mini-flat orbs of cuteness and when roasted in the oven, the result is a platter full of gorgeous, caramelized bites of sweet poetry. Every bite is rich with roasted flavor, a kiss of fragrant thyme, sea salt and a texture that is soft, supple and a satisfying chew. I adore roasted onions and I promise you will too.
Treat roastedcipollini onions like you would any vegetable and you’ll be pleased with how much depth they can add to a dish. Fear not, roasted cippolinis make a fabulous vegetable side dish.
Last Saturday’s trip to the farmers market was a visual feast of sweet onions: white, red, small, large, sweet, all with their green leaves attached, roots dangling in the open air and equally stunning. There’s something awe-inspiring about root vegetables and their relationship with dirt. Growing under ground, nurtured beneath the earth and finally emerging, covered in dirt, as a gorgeous culinary specimen. Dirt is a beautiful thing.
We look forward to finding more ground space (yeah, right) to grow more varieties of onions, especially cippolinis. For now, there’s a ton of fresh leeks growing in a pot and if they don’t get harvested soon, we’ll have a vase full of leek flowers. Onward to leek recipes!
-Diane
Roasted Cipollini Recipe
Yield: 4 servings
Prep Time: 10 minutes mins
Cook Time: 45 minutes mins
Total Time: 45 minutes mins
This is simple and quick. No quantities are needed, just make as much or little as you need. It is written up for a pound of onions as reference.
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Ingredients
Instructions
Preheat oven to 400º Roast
Toss onions and thyme with olive oil and place on a baking sheet or other oven safe dish. Sprinkle with sea salt and cracked black pepper to taste.
Roast in oven for about 35 minutes, turning every 10 minutes to brown sides evenly. Remove when tender and golden.
Nutrition Information per Serving
Calories: 77kcal, Carbohydrates: 11g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Sodium: 295mg, Potassium: 169mg, Fiber: 2g, Sugar: 5g, Vitamin A: 26IU, Vitamin C: 9mg, Calcium: 28mg, Iron: 1mg
Course: Side Dish, Vegetables
Cuisine: Oven, Vegetable, Vegetarian
Calories: 77
Check out more of our vegetarian recipes here.
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45 comments on “Roasted Cipollini Onions in Thyme”
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Winnie — September 19, 2012 @ 11:17 am Reply
Love the photo. I found you while looking up the onions as I was just gifted a large bag of these beauties from a coworker who went to the farmers market. I can’t wait to try it, as I have a lot of fresh thyme in my garden this year.
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Ann — June 12, 2011 @ 6:00 am Reply
I had cipollinis onions for dinner at STK resturant in New York and they were so good. I hope I can find them in the market so I can prepare them with your simple recipe thank you onion lover.
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Tony Payne — May 27, 2010 @ 7:26 am Reply
I love your website! I’m telling all of my friends about it. Thanks!
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Nisrine@Dinners & Dreams — May 21, 2010 @ 6:27 pm Reply
Such a pretty picture of onions. They have been made glamorous. I love the rustic decor.
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Nisrine@Dinners & Dreams — May 21, 2010 @ 6:26 pm Reply
Such a pretty pictures of these onions. I love the rustic look of the decor.
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Katie @ haute from the oven — May 18, 2010 @ 7:12 pm Reply
i love roasted onions. they look delicious. what really drew me in where those pictures, though. they are gorgeous.
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Neel | Learn Food Photography — May 17, 2010 @ 9:54 pm Reply
Diane,
I looked at these photos again and last time I just couldn’t figure out what was so amazing and appealing about these photos that drew me in. There was something that just made me feel so warm and fuzzy and there was something very familiar about it.
And then I figured it out. It is the background. That makes it feel like a still painting. The dark background and amazingly simple styling are outstanding.
Thank you for sharing this with us. This is one of the very few food photos in recent times that is so moving and engaging. Absolutely love it.
Thanks again,
Neel -
Kelly von Hemert — May 16, 2010 @ 8:05 pm Reply
Hi Diane and Todd, I was so thrilled to meet you at Zov’s Eggplant Recipe Contest! Thank you Diane for showing me how to use my camera. You can see my current post on the event with a photo credit to you, and no, I’ll never wash my 20D again!
Now, on to onions! Your photos often evoke the great oil still life masters such as Melendez, Vermeer and Tissot. This one reminds me of Neruda’s Ode to Onions. Such a gorgeous poem, and a beautiful photo.
Look forward to seeing you in the future!
Kelly
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Kathleen Enge — May 12, 2010 @ 9:09 pm Reply
Wish I was able to chat at the Eggplant feast. Your hubbie was so gracious with the light reflector. Until we meet again!
Warmly – K -
Annie — May 12, 2010 @ 8:45 pm Reply
I’ve never tried these types of onions, but after reading your post, I really want to!
