Their name means “little onion” in Italian, and indeed they are! They are so sweet and tender and lend themselves perfectly to this simple way of preparing them because they caramelize so easily. The only difficulty working with them is trying to peel them because their skin is so fine. The way that I have resolved that issue for me, is by leaving most of their skin on-it makes for a beautiful presentation too-and slicing a little bit off the top and bottom so that the caramelized juices can coat their flesh. Yum! Note that I like to use coarse sea salt (Fleur de Sel) for this dish, but if you don’t have that on hand, regular salt will do, but whichever salt you use, make sure to add it at the very end. You get more for your tastebuds (and less added sodium) that way!
The only "trick" to this simple recipe is using a small (10") heavy cast iron skillet so that the onions will stay golden and not burn.
6-8 cipollini onions
1½ Tbsp extra virgin olive oil
½ tsp dry rosemary
a pinch of coarse salt (I like to use Fleur de Sel)
- Slice a thin piece off the top and the bottom of each cipollini onion and set aside.
- Place a small cast iron skillet on the stove and preheat for 2 minutes until hot.
- Place the olive oil in the skillet and swerve the skillet around so that the oil coats the bottom evenly and let it heat for 10 seconds.
- Place the cipollini onions in a single layer in the skillet and cook, uncovered for 4-5 minutes on one side.
- Turn the cipollini over and continue to cook uncovered for an additional 4-5 minutes.
- Turn off the stove and cover and let it sit for 30 minutes (they will continue to cook that way so don't peak yet!).
- Transfer to a small serving platter, sprinkle with coarse salt and rosemary and serve.
This post originally appeared on Cuisinicity.com.