Fingers crossed, in WORC garden there will be an onion bumper crop in a few months, without all the onion breath. Plenty of Walla Walla sweets are coming up ever-so-cutely in the garden and we’re excited, it’s hard to resist not yanking them out of the dirt too early during their growing season.

If you’ve never had a sweet onions of any kind, you’re living in a culinary cave! Yes, onion-haters, there are many wonderful varieties of sweet onions that are very mild on the onion flavor and high on the sugars.

Cipollini onions are perfect specimens of mini-flat orbs of cuteness and when roasted in the oven, the result is a platter full of gorgeous, caramelized bites of sweet poetry. Every bite is rich with roasted flavor, a kiss of fragrant thyme, sea salt and a texture that is soft, supple and a satisfying chew. I adore roasted onions and I promise you will too.

Treat roasted cipollini onions like you would any vegetable and you’ll be pleased with how much depth they can add to a dish. Fear not, roasted cippolinis make a fabulous vegetable side dish.

Last Saturday’s trip to the farmers market was a visual feast of sweet onions: white, red,  small, large, sweet, all with their green leaves attached, roots dangling in the open air and equally stunning. There’s something awe-inspiring about root vegetables and their relationship with dirt. Growing under ground, nurtured beneath the earth and finally emerging, covered in dirt, as a gorgeous culinary specimen. Dirt is a beautiful thing.

We look forward to finding more ground space (yeah, right) to grow more varieties of onions, especially cippolinis. For now, there’s a ton of fresh leeks growing in a pot and if they don’t get harvested soon, we’ll have a vase full of leek flowers. Onward to leek recipes!

-Diane

 

Roasted Cipollini Recipe

This is simple and quick. No quantities are needed, just make as much or little as you need.
Total Time45 mins

Ingredients

  • Cipollini Onions (pearl onions are an ok substitute), outer layer removed
  • Olive Oil , enough to liberally coat onions
  • fresh Thyme
  • Sea Salt
  • fresh cracked Black Pepper

Instructions 

  • Preheat oven to 400º Roast
  • Toss onions and thyme with olive oil and place on a baking sheet or other oven safe dish. Sprinkle with sea salt and cracked black pepper to taste.
  • Roast in oven for about 35 minutes, turning every 10 minutes to brown sides evenly. Remove when tender and golden.
Tried this recipe?Let us know how it was!