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Roasted Cipollini Onions with Sherry Vinegar

A delightful side dish with sweet and tangy flavors:


  • 1 pound (450g) cipollini onions, peeled
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste
  • Fresh thyme leaves (for garnish)


  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine the peeled cipollini onions, olive oil, sherry vinegar, honey, salt, and pepper. Toss the onions to coat them evenly with the mixture.
  3. Transfer the coated onions to a baking dish or a rimmed baking sheet in a single layer.
  4. Roast the onions in the preheated oven for about 25-30 minutes, or until they are tender and caramelized. Flip the onions halfway through the cooking time for even browning.
  5. Remove the roasted onions from the oven and let them cool slightly.
  6. Transfer the onions to a serving dish, drizzling any remaining pan juices over the top.
  7. Garnish the Roasted Cipollini Onions with fresh thyme leaves.

Serve the Roasted Cipollini Onions with Sherry Vinegar as a flavorful and elegant side dish. These onions pair well with roasted meats, grilled vegetables, or as a topping for salads. Enjoy the sweet and tangy flavors!

Wine Pairing

Roasted Cipollini Onions with Sherry Vinegar is a delicious dish with rich flavors. To complement its savory and tangy profile, here are a few wine pairing suggestions:

  1. Sherry Wine: Since Sherry Vinegar is used in the recipe, consider pairing it with a dry or off-dry Sherry wine. The nutty and oxidized notes of a Fino or Amontillado Sherry can harmonize beautifully with the roasted onions, while the acidity of the vinegar finds resonance in the wine.
  2. Chardonnay: A medium to full-bodied Chardonnay can be an excellent choice. Look for a Chardonnay with good acidity and some oak influence. The wine’s buttery texture and flavors of caramelized fruit and vanilla can complement the sweetness of the roasted onions.
  3. Pinot Noir: A light to medium-bodied Pinot Noir can also be a great match. The wine’s delicate red fruit flavors, earthy undertones, and soft tannins can enhance the caramelized flavors of the onions without overpowering them.
  4. Rioja: A traditional Rioja, especially a Reserva or Gran Reserva, can pair well with the roasted onions. The wine’s blend of Tempranillo and other grape varieties offers flavors of ripe fruit, oak, and hints of vanilla and spice, providing a balanced complement to the dish.
  5. Rosé: For a refreshing and vibrant pairing, consider a dry or off-dry Rosé wine. Opt for a Rosé with good acidity and fruity notes. The wine’s crispness and red fruit flavors can provide a lively contrast to the sweetness and acidity of the dish.