2 packages Shallots (3 ounces each)
1 package Cipolline Onions (8 ounces)
1 sprig Rosemary (4 inches long)
2 sprigs Thyme (4 inches long)
1/2 cup Virgin Olive Oil
1/3 cup Water
1/4 cup Balsamic Vinegar
1 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper
Preheat oven to 375°F.
Clean the shallots by removing the stems and root ends with a paring knife. Make a small crosscut at the root end.
Place the shallots and cipollini’s in a ceramic or earthenware casserole dish.
Remove the rosemary and thyme leaves from their stems, then place the leaves in a blender or food processor.
Add the oil, water, vinegar, salt and pepper. Blend at highspeed for 3-5 seconds or until the ingredients are combined.
Pour the mixture over the shallots and cipollini’s and toss gently with a spoon to make sure that all are coated.
Cover and roast 40-45 minutes until the shallots and cipollini’s can be easily pierced with a cake tester or the tip of a knife.
Transfer to a warm baking dish and serve immediately.