20 thin slices of pancetta, cut in half, plus a few more for any extra onions
2 lb. small Cipolline onions, about 40 onions
2 Tablespoons olive oil
1/2 cup vegetable stock
1/4 cup balsamic vinegar
1 Tablespoon sugar
1 teaspoon kosher salt
3 bunches fresh rosemary, torn into small pick size pieces
Balsamic Glaze (Makes 2-3 Tablespoons):
1/3 cup balsamic vinegar
2 Tablespoons honey
Preheat oven to 450° F
Cook Pancetta: Lay pancetta onto a sheet pan(s) and place into the oven. Partially cook the pancetta for 7 minutes.
Par Cook Cipolline: Bring a pot of water to a boil. Add the onions and blanch for about 5 minutes. Drain onions and run under cold water so they're cool enough to handle.
Peel Cipolline: Using scissors, cut off the stem end of each and peel back the papery skin, which will now be quite soft. In some cases, the top layer will peel off as well. Trim the dark, dry part of the root end, but do not trim too deeply or the cipolline won't hold together
Sauté Cipolline: Working in batches if necessary, add olive oil to a large sauté pan(s). Add the peeled cipolline to the pan(s) and toss to coat. Gently brown the onions for about 2 minutes. Add the vegetable stock, balsamic vinegar, sugar, and salt. Gently sauté for about 3 minutes or until the onions have become nicely glazed.
Make Rosemary Toothpicks: Using scissors, cut pieces of rosemary to roughly 2 inch lengths. Remove needles from the bottom of the branch so the rosemary looks like a toothpick.
Wrap and Bake Onions: Wrap each onion with a piece of partially cooked pancetta and fasten with a rosemary toothpick. Place on a sheet pan(s) and place in oven until the pancetta starts to brown (about 2-3 minutes). Turn and finish cooking until the pancetta is crisp (another 2-3 minutes). Place onions onto serving platter.
Balsamic Glaze: Combine balsamic and honey in a sauté pan and reduce for 2 minutes. Drizzle over the plattered onions and serve immediately.
Recipe created by Parties That Cook®
Makes 40 Pieces
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