Roasted Shallots and Cipollini Onions

Ingredients

• 6 ounces shallots
• 8 ounces cipolline onions
• 1 sprig rosemary (4 inches long)
• 2 sprigs thyme (4 inches long)
• 1/2 cup virgin olive oil
• 1/3 cup water
• 1/4 cup balsamic vinegar
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 375 degrees F.
2. Clean the shallots by removing the stems and root ends with a paring knife. Make a small crosscut at the root end.
3. Place the shallots and onions in a ceramic or earthenware casserole dish.
4. Remove the rosemary and thyme leaves from their stems and place the leaves in a blender or food processor.
5. Add the oil, water, vinegar, salt and pepper; blend at high-speed for 3-5 seconds or until the ingredients are combined.
6. Pour the mixture over the shallots and onions; toss gently with a spoon to make sure that all are coated.
7. Cover and roast 40-45 minutes until the shallots and onions can be easily pierced with a cake tester or the tip of a knife.
8. Transfer to a warm baking dish and serve immediately.