Prep 20 mins
Cook 40 mins
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.
- 907.18 g cipollini onions or 907.18 g small white boiling onions
- 14.79 ml olive oil
- 113.39 g Canadian bacon, cut into thin matchsticks (2 thick slices)
- 59.14 ml finely chopped canned roasted bell pepper
- 29.58 ml tomato paste
- 118.29 ml chicken broth
- 29.58 ml balsamic vinegar
- 4 bay leaves
- 14.79 ml fresh thyme or 0.25 ml 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.
These are really good! I bought the onions at a farmer's market this morning and really was clueless about what to do with them. We had this for lunch served over mixed salad greens. It was so good - my whole family was wondering why we had such a 'special' lunch. Thank you Lorac
Made these for supper tonight, very tastey!! I used ham, a nice steak, the Canadian bacon was way too expensive. Also doubled the roasted red pepper, (my own). Wonderful aroma as it was braising. The balsamic vinegar came through nicely and the onions were outstanding. I made the whole recipe, but only used half of it, served in a baked potato. One huge baked potato cut in half with some of the flesh scooped out and added to half of the onion/ham mix, returned to the potato and sprinkled with a little parmesan, popped in the oven 'til the cheese melted, and served with a green salad, Mmmmmm good. We will finish the other half tomorrow either over rice or as suggested, as a side with a chicken breast. We will certainly be making this again, thanks for sharing Lorac!