Honey Roasted Cipollini Onions

So I did the short dip in the hot water to peel the onions.  Worked great! I sliced my onions and then put them in a small baking pan.  I mixed the sauce up and poured it over the onions and then roasted them in the oven.   I only used a few onions so did not make that much sauce.  These awesome onions are going to be a topper on my vegetarian pizza tonite!  Tyler does it again!

Based on other reviews, I sauteed entirely on stove top using 2 small bags of mini yellow onions & 1 bag of mini red. Sauce amount was perfect for this amount of onions. Pretty with the color difference, & cooked easier & quicker than the somewhat larger cipollinis. The stove top cooking produced great carmelization, taking about 30 minutes total on a low heat.

The flavor and ease of making get a 5 star but the vagueness only a 3: example…do the onions sit in the sauce or are they simply coated before cooking? How long between putting onions in the oil and putting in the oven? and most importantly, the recipe read that just the onions go into the pan….what about all that sauce?? I cooked it all and while good, I now have a dish that is covered with a thick coating of baked on thick honey and vinegar (next time, I’ll be using a disposable pan and twice as many onions for the amount of sauce)

Does anyone know if you can can these onions after they have been roasted?

I think the problem everyone is having here is that this recipe doesn’t actually say how long the onions need to sauce before putting them in the oven. I found that getting the onions to caramelize in the pan on top of the stove on both sides, then roasting them gave them much better flavor and texture and also allowed them to cook through.
I also recommend not following the boil and peel directions. Cipollinis are very easy to peel if you trim off both ends but be careful not to trim too much off or the onions will come apart.
Let me know if this helps.

I don’t know about you, but I loved having extra sauce left over from those outstanding onions!! I made chicken coated in corn flake crumbs and buttered rice. With a wonderful salad.Tyler your the best.

This is the second Tyler Florence recipe where the ingredient proportions were skewed, and the instructions were somewhat vague. Could have done with half the amount of balsamic vinegar and honey. Onions should be tossed with vinegar mixture then sauteed in pan (leaving the remaining mixture behind, Now I’m left with a ridiculous amount of honey/vinegar mixture left over. Won’t be cooking another Tyler recipe again.

Fantastic recipe!!! The onions were so flavorful and easy to make. I loved the honey/thyme glaze. Scrumptious!

This recipe smells amazing! I wish I’d read the reviews before attempting it though. I noticed that after leaving them in the hot water before peeling for longer than five minutes, the onions were already begining to soften. That was a good thing! I was rather upset with how much of this onion I had to loose in peeling them, seeing as they’re so expensive! I’m wondering is there a less expensive alternative to cipollines?

I too poured the marinade into the pan and put it all in the oven. No way I was throwing away that awesome flavor. Oh, the aroma was to die for; I couldn’t wait to taste them. I noticed cutting the onions in half allowed them to soak up more of the goods, too. The final product was pretty soft and had pretty good flavor, too. (In my haste I left out the salt and pepper and noticed it’s absence right away, so I won’t judge the taste on this occassion.) They looked wonderful, especially after turning them over close to the end and putting them back in for a few minutes more.

Next time I will try soaking for less time (5 minutes as stated) and using a 350 degree oven as suggested below. I’ll also half or quarter whatever onion I use to absorb more of that flavor.

Thanks Tyler!