This recipe was exclusively shared with me from Denise Pickett-Bernard PhD, RDN, LDN, IFMCP. Check out her site here. Denise is a functionally medicine trained and professionally trained culinary expert bridging the gap between science and nutrition.
Onions provide a base flavor in almost all cuisines. If you can get your hands on some cippolini onions, those delicious small ones you find on steak house menus, you will find yourself with a delicious side dish. Smaller and sweeter which means there is natural sugar that can be caramelized. Not only are they delicious, onions help reduce the risk of cancer (1), provide prebiotic fiber, and provide the flavanol quercetin (2) which acts as a natural anti-histamine. I’ll say it again, though, they are delicious!
References:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694434/pdf/FSN3-7-2451.pdf
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5601283/pdf/NBU-42-226.pdf
| Roasted Cippolini “Baby” Onions |
- 2 ounces grass-fed butter (1/2 stick)
- 2 lbs cipollini onions (peel and trim stem end)
- 1 tbsp Black Pepper ground
- 1/2 tsp ground thyme
- 1 tsp Salt
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Ingredients
Servings:
Units:
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- Preheat oven to 325
- Using a cast iron pan or stainless-steel sandwich-bottom pan (oven proof!!), melt the butter or butter/oil mixture.
- Add onions and swirl around the pan to coat with butter.
- Season with salt, pepper and thyme. Toss to evenly distribute seasonings.
- Place pan in the oven. Occasionally open the oven and stir the onions so they caramelize evenly.
- After about 30 minutes, or deep brown color, remove from the oven.
