Honey-glazed cipollini onions
Whenever I cook a nice piece of steak, I like to serve it with lots of roasted vegetables as the smokiness they bring out is a very good combination to any types of meat. Pan fried cipollini onions finished in the oven with sprigs of thyme and honey are a pure delight! Thomas Keller’s simple recipe features this little onion by enhancing its natural sweetness and cooking it until it almost melts in your mouth. It also looks very pretty!
I have a lot of cookbooks but few I use on a regular basis. Thomas Keller’s Ad Hoc at Home is one I enjoy looking at to get ideas but rarely follow to a tee since the recipes can get a little complicated and expensive in groceries. However, this one hasn’t been changed except I swapped canola for vegetable oil because I already had some in my pantry.
I was also lucky enough to find peeled cipollini onions at the supermarket, saving me on prep time, which can be a nice thing once in a while. Pan roasting is a method I’ve been using these past few months that’s yielded great results, as long as I can remind myself not to touch the handle for at least half an hour after it’s come out of the oven. I’ve come close to seriously burning my hand a couple of times (I like to do dishes as soon as I’m done cooking).
Pan roasting is especially good for caramelizing, giving meats and veggies a really gorgeous dark brown, almost barbecued look. This recipe can be re-used for mushrooms, carrots and potatoes as the flavor combination works well with almost all vegetables.
Before making this recipe, make sure that you own an oven proof/oven safe frying pan (if you’re not sure and still have the box it came in with, it should be mentioned under its features).