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Roasted Cipollini Onions with Chile-Rosemary Butter

Source of Recipe

From "Lodge Cast Iron Nation" by The Lodge Company


Recipe Introduction

"This recipe grew out of a small backyard-farming project on the grounds at Sunset magazine and was contributed by Margo True, food editor at Sunset. For a series of seasonal dinners, Margo and her team cooked only what they could raise or grow. Later the team wrote a book about their adventures, with recipes, called The One-Block Feast. Cipollini onions were one of Margo's favorite crops from the project—she loves their dense sweetness—and she still cooks them all the time."

List of Ingredients

â—¦ 1 pound cipollini onions
â—¦ 1 tablespoon olive oil
â—¦ 2 teaspoons chopped fresh rosemary
â—¦ Pinch or two of red pepper flakes
â—¦ Kosher salt
â—¦ 2 tablespoons butter


Recipe

Preheat the oven to 400° F. Meanwhile, peel the onions.

Pour the oil into a 10-inch cast iron skillet. Add the onions, sprinkle with the rosemary and red pepper, and season with salt to taste. Turn them over in the oil until thoroughly coated. Roast the onions until they're tender, about 30 minutes, turning them over every 10 minutes so they roast evenly.

Set the skillet on the stovetop over medium heat, and add the butter. Cook, stirring every now and then, just until the butter starts to brown, 1 to 2 minutes. Serve with a little of the butter spooned over the top.

Serves 4