🇮🇹 Onions Roasted ~ Easy Cipolle Napoletane🇮🇹 #Italy

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar has similar acidity and flavor profile.

Preheat the oven to 400°F.

Trim the stem portion of each onion and discard it.

Make a small incision and peel back the first layer of each onion, removing two layers from the red onion.

Cover the skillet and roast the onions for 20 to 28 minutes.

Remove the cover and roast the onions uncovered for another 30 minutes.

Dress the onions with about 1/4 cup of extra virgin olive oil, massaging it in with hands.

Quarter the onions with the root facing up, making an incision down the middle and across the center for uniform shape.

Line a 10-inch skillet with the quartered onions, alternating the varieties.

Sprinkle a little salt and add the raisins on top of the onions.

Drizzle another 1/4 cup of olive oil over the onions and sprinkle 1/4 teaspoon of brown sugar on top.

Cover the skillet tightly with aluminum foil and place it in the preheated oven for 28 minutes.

Uncover the onions, baste them, and return them to the oven uncovered for another 30 minutes until caramelized.

Remove the onions to a Pyrex bowl using a slotted spoon, leaving some residue and raisins in the pan.

Crank the heat to medium-high and add 1/4 to 1/3 cup of red wine vinegar to the pan to deglaze.

Stir and cook until the sauce thickens, about 1 minute.

Pour the glaze over the roasted onions and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens