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Oven braising adds an intriguing flavor that cannot be achieved by stovetop cooking. I like to serve this at room temperature with herb topped baked chicken breasts. This is a treasured recipe I found many years ago in the Boston Sunday Globe Magazine.
- 2 lbs cipollini onions or 2 lbs small white boiling onions
- 1 tablespoon olive oil
- 1⁄4 lb Canadian bacon, cut into thin matchsticks (2 thick slices)
- 1⁄4 cup finely chopped canned roasted bell pepper
- 2 tablespoons tomato paste
- 1⁄2 cup chicken broth
- 2 tablespoons balsamic vinegar
- 4 bay leaves
- 1 tablespoon fresh thyme or 1 pinch dried thyme
- salt & freshly ground black pepper
- Preheat oven to 350°F.
- Drop the unpeeled onions into a large pan of boiling water, cook 30 seconds, then drain and rinse with cold water.
- Cut a thin slice off the root end of each onion and peel off the skin.
- Heat oil in an oven proof skillet.
- Add bacon, red pepper, tomato paste, broth, vinegar, bay, thyme, salt and pepper and bring to a boil.
- Add onions, cover and bake 30-40 minutes or until onions are tender.