Best Roasted Creamed Cipollini Onions Recipes

CREAMED SPINACH WITH ROASTED CIPOLLINI ONIONS

Steps:

• Place unpeeled onions in a bowl and cover with very hot water. Set aside for 15 minutes to soften skins. Drain onions, then peel and pat dry. Heat a large skillet over high heat and add a - count of olive oil. Add the onions and saute until golden brown all over, about 10 minutes. Add the vinegar and honey, reduce heat to medium, and cook until mixture has reduced to a syrup and onions are soft, about 20 minutes.
• Preheat oven to 400°F.
• Heat a large pot over medium heat. Drizzle with a 2-count of olive oil, add butter, and stir around until it melts. Add onions and garlic and saute until soft, about 5 minutes. Add spinach in batches, pushing down into pan with a wooden spoon to help it wilt and adding more spinach to the pot as soon as room is available. Cook spinach until it is dry, then reduce heat and add cream and nutmeg. Stir and cook for 10 minutes, Season with salt and pepper.
• Pour the spinach into a baking dish and top with onions and panko. Bake until bread crumbs are golden brown, about 15 minutes. Serve hot.6.

ROASTED CREAMED CIPOLLINI ONIONS

Steps:

• Put onions in a bowl and cover with boiling water After 1 minute, drain off the water. Using a sharp paring knife trim off the root end of the onion, leaving a little of the hard pad intact. It will soften as it cooks and it will keep the onion from slipping apart. Starting at the root end, peel away the outer layer of skin, then trim the tips. You may have to remove several layers of onion. Put the peeled onions in a roasting pan large enough to hold them in a single layer. Toss onions with olive oil, salt and pepper, and roast at 350 degrees for about an hour, until soft and caramelized. Stir gently every 15 minutes to keep them from sticking and to spread the color around. While the onions are roasting, reduce 1/4 cup white wine about in half. Add chicken broth, cream onion, bay leaf and thyme. Simmer and then turn off the heat and let steep for 10-15 minutes. In another slightly larger saucepan, proceed as for basic bechamel. Heat butter and add flour, whisking constantly to allow the flour to cook until the bechamel is a caramel color, about 5-8 minutes. Whisk in a few tablespoons of the steeped liquid from above (after removing onion and herbs) to loosen up the flour mixture, then whisk in the remainder, stirring constantly until thickened. Once the sauce is thickened, whisk in cheddar cheese. Season with salt and grating of nutmeg. Using a slotted spoon, carefully transfer the onions into the sauce and stir gently to blend. May be made a day in advance and stored in the refrigerator.

CREAMED SPINACH WITH ROASTED CIPOLLINI ONIONS AND TOASTED BREAD CRUMBS

Steps:

• Place the unpeeled onions in a bowl and cover with very hot water. Set aside for 15 minutes to soften the skins. Drain the onions, then peel and pat dry. Heat a large skillet over high heat and add a 2-count of oil. Add the onions and saute until they are golden brown all over, about 10 minutes. Add the vinegar and honey, reduce the heat to medium, and cook until the mixture has reduced to a syrup and the onions are soft, about 20 minutes. Preheat the oven to 400° F. Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around until it melts. Add the onions and garlic and saute until soft, about 5 minutes. Add the spinach in batches, pushing it down into the pan with a wooden spoon to help it wilt and adding more spinach as soon as there is room in the pot. Cook the spinach until it is dry, then reduce the heat and add the cream and nutmeg. Stir and cook for 10 minutes. Season with salt and pepper. Pour the creamed spinach into a baking dish and top it with the onions and the panko. Bake until the breadcrumbs are golden brown, about 15 minutes. Serve hot.