Roasted Cippolini Onions with Linguini



We have early dinner plans tonight at the iconic Red Lion Inn in Stockbridge, Massachusetts.  That said we opted for an easy early lunch.  Do you think it is possible to have fallen in love with an onion?! After tasting one of these lovely, sweet little Cippolini onions hot out of an oven where they had been roasting I’d say most definitely!



Cippolinis. I have seen them at the market each week tucked away in their little box near the floor as if they were an after thought.  The other day I finally decided to stoop down and pick a handful up for my basket and I am so glad I did.


We decided to roast our Cippolini onions with some heirloom tomatoes, a splash of olive oil and some salt and pepper.


To begin we set our oven to 400.  We peeled the onions with a paring knife and then tossed them in the pan with the tomatoes, salt and pepper. They were all drizzled with olive oil.


After about 35 minutes we took the pan out of the oven.  The onions should be fork tender.


They will form a little bit of caramelization around the tops and bottoms.


 We wanted to put our roasted vegetables with some linguini and decided to make a simple meyer lemon dressing to toss it with.  For this we used the juice of one meyer lemon and a drizzle of olive oil, salt, pepper and a tiny fleck of dijon mustard.  We whisked it until it was creamy and then drizzled it over the linguini.


We topped the dressed pasta with the roasted vegetables and a few shavings of parmesan cheese.


This lunch was light, flavorful and so simple.  The sweet creaminess of the Cippolini onion was out of this world.  We found it hard to believe that we had not cooked with them before but can’t wait to use them again.




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