Mario Batali’s Edible Garden Recipe of the Day: Roasted Cippolini Onions in Balsamic Vinegar

Posted in Mario Batali's Edible Garden on September 9 2011, by Ann Rafalko

From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.

Roasted Cippolini Onions in Balsamic Vinegar

Frank Langello, Executive Chef, Babbo

2 quarts cippolini onions, cleaned and peeled
1 cup balsamic vinegar
2 tablespoons extra virgin olive oil
Salt and pepper, to taste

Preheat oven to 425ºF.

Season the onions with salt, pepper, and olive oil. Place the seasoned onions in a roasting pan and cook in the oven for about five minutes. Remove the onions from the oven, add balsamic vinegar and replace in the oven to cook for another ten minutes, until tender.

Season with salt and pepper and serve warm as an antipasto.