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Roasted Balsamic Onions

This is one of the recipes that has been provided by Shirley Cline from San Fransisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

"Small boiling onions (not pearl) are the perfect size for an antipasto. In Modena, they are baked until tender, then glazed with their sweet and sour baking juices to make an unusual accompaniment to smoked sliced meats. They should be served with a knife and fork and eaten directly from their hard outer skin".


2 dozen small boiling onions, about 2 inches in diameter
1/2 - 2/3 cup olive oil
1/3 cup balsamic vinegar
Salt and freshly ground black pepper
2 Tblsp. minced Italian parsley for garnish

  • Preheat oven to 350º. Remove outermost skin of onions, leaving a hard, inedible exterior. Put onions in a bowl. Add enough olive oil to nearly cover them, toss to coat.
  • Transfer onions to a roasting pan, reserving oil. Bake, basting onions occasionally with reserved oil until they are tender when pierced with a knife. Baking time depends on the size of the onion but they will probably be done in 45 minutes to 1 hour and 15 minutes. Transfer onions to a plate and let them cool.
  • Place roasting pan over a medium hot burner and add vinegar. Reduce liquid to a dark, hazy syrup. Pour syrup over onions. Season to taste with salt and pepper and sprinkle with parsley. Serve cool.

Serves 8

Shirley Cline