Heaven.  These onions show up at the market in the fall and once Kyla put me onto this recipe, we had this dish about once a week (doubled version) while the onions were available, and of course this deliciousness is courtesy of Smitten Kitchen.  White beans are also in the recipe, so Kyla spread hers on toast, but we enjoyed ours over brown rice or farro, often with spinach or kale (and lazily allowed the heat from the grain and roasted goodness to wilt it).  This would also be terrific with eggs!  You get the idea…make a note to keep an eye out for these onions – enjoy!

Roasted Tomatoes and Cipollini Onions

1 lb. cipollini onions, peeled – drop them in a pot of boiling water for 10 seconds, and then into a bowl of cold water (like peaches) and the skins peel a lot easier

1 1/2 lbs. small Roma or large cherry tomatoes

1/4 c. olive oil

kosher salt

1 can (19 oz/540 mL) white beans rinsed and drained

thick slices of bread for toast OR cooked grain of your choice

fresh basil leaves for garnish

Preheat the oven to 375 and line a large baking sheet with parchment.  Spread the peeled onions and tomatoes onto the pan and drizzle them all with the olive oil and a good sprinkling of salt.  Use your hands to toss things around and get it all coated then roast for 45 to 55 minutes, reaching in every 15 minutes or so to give things a stir.  You want the onions a lovely brown and about half of the onions and tomatoes roasted enough to be blistered (and soft).

Get your bowls ready with your hot grain (or hot toast, and maybe a handful of greens), toss on a handful of beans, and then divvy up the roasted goodness – just split it all up to start!  There will be no leftovers, and keeping it even straight away helps to avoid family squabbles.

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