The perfect side dish -- fancy looking, cute and delicious! This recipe is easy to get in the oven and prep before you have people over -- peel them early on, get the butter ready and then just toss them in the oven 30 minutes before dinner is served! Thank me later.
Ingredients: (2 servings)
- 4 - 5 tbsp Butter
- 1 tbsp olive oil
- 2-3 cloves garlic
- 1/4 tsp garlic powder
- 1 case cipollini onions (usually comes with 12)
- 2 sprigs thyme
- 1 sprig rosemary
- Salt and pepper
- Parsley for garnish
Directions:
1. Preheat oven to 325 degrees.
2. Take the peels off the onions -- I cut the ends off to help this process. Be sure to take off just the tips very carefully -- you want to just slice off enough to be able to peel the onion but keep them in tact. (Another trick is to boil them - the peels will come off easy)
3. Use a cast iron skillet (or an oven proof pan) and add the olive oil and butter on low heat.
4. Once butter is melted, add the garlic, rosemary and thyme and stir until fragrant - keep on low so garlic does not burn.
NOTE: I keep a homemade garlic butter in my fridge almost at all times - I add to vegetables, rice, meats - pretty much everything. I whip butter, chopped garlic, garlic powder (same amounts as listed above - but you can't mess this up -- a few cloves garlic to 5 tbsp butter), salt & pepper - together and keep in fridge. This makes it even easier when making this recipe. I add the compound butter, olive oil - let melt, and then I'm ready to toss the mini onions in.
5. Add in the onions and stir to coat them in the butter and olive oil. Add a good amount of salt & pepper and then add the garlic powder and give another quick toss.
6. Put them in the oven and roast for 30 minutes. Every once in a while give them a shake, and after about 20 minutes you'll want to flip them once they're browned on one side. Wait until you see how tender and delicious they get!!
7. Serve right away! Great with steak, chicken, salmon - you name it!!
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