The baked small onions are a very easy side dish to prepare, yet so tasty. Borettane onions are tiny, fresh, and become incredibly sweet once cooked. Due to their small size, they cook very quickly. Scented with bay leaves, they pair well with red meats, but I, who don’t eat meat, love them as a simple vegan main dish or as a side to flavorful cheeses.
Delightfully tasty and economical, they are among my daughter’s favorite side dishes, and when I find them at the supermarket or market, I stock up. Let’s see together how to prepare the recipe for baked small onions.
If you’re looking for other delicious side dishes, here are some ideas!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing baked small onions
- 2.2 lbs Borettane small onions
- to taste Salt
- to taste Pepper
- to taste Rosemary
- 5 tablespoons Extra virgin olive oil
- Half cup Vegetable broth or white wine
Tools
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- Baking Dish
Preparation of baked small onions
Wash the onions by removing the outer part. We can find the small onions already cleaned, so just rinse them and remove any damaged layers, or if they come in netting, remove the outer skin.
Place the onions in a bowl, season them with oil, salt, pepper, rosemary, and sage. Mix well so that the seasoning coats each onion.
Preheat the static oven to 356°F. Place the onions in a baking dish, bake, and cook for about 30 minutes. Halfway through cooking, remove from the oven and add some vegetable broth or white wine. Turn the onions repeatedly to ensure they are well glazed. Serve them hot or warm.
Storage
You can store them for a couple of days in the refrigerator in a tightly sealed container.
