Cipolle al forno (Baked Onions)
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Total Time
1 hr 30 mins
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Course
Side Dish
Cipolle al forno (Baked Onions)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 4 onions preferably fresh
- salt and pepper
- A few sprigs of fresh parsley finely chopped
- Best quality fruity olive oil
- dry white wine optional
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Instructions
- Fresh onions are quite different looking from the usual dried variety that you normally find in the supermaket. They look a bit like giant scallions, but with a more bulbous base, which is your onion.
- Cipolle al forno (raw)
- Young fresh onions don't generally need peeling since they have not yet formed a papery skin like the usual dried variety, but they need trimming top and bottom to remove stalk and root ends. Then cut the onions in half across their midsection, against the grain so to speak, so their rings are exposed.
- Place the onion halves in a well-oiled baking dish, cut side up. Season very generously with salt and pepper, then sprinkle with the parsley. Finally, drizzled the onion halves with best quality olive oil. (See picture above.)
- Place the baking dish in a moderate oven (180C/350F) for an hour or more, until the onions are well reduced in size, very soft and slightly caramelized. Baste the onions with their cooking juices every so often as they cook. Be careful not to allow the onions to burn, which will give them a bitter taste. I like the cover them with a sheet of wax paper for the first 30 minutes or so. If need be, you can lower the oven temperature.
- One little personal touch: about 5 minutes before they're done, I like to splash a bit of white wine on top of the onions. This gives the onions a very slight tang, which nicely balances their natural sweetness, and produces a little 'sauce' (sughetto) you can pour over the onions when you serve. them.
- Let the onions cool slightly before serving.
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