Seemingly unusual this onion-cinnamon combination, yet not so much since it is a familiar pairing in Carabaccia, an ancient yet still very much current Florentine-style onion soup, in which cinnamon is one of the main ingredients. We were inspired by it and we just baked these baby onions adding an extra spice note with sage and rosemary for this very nice contorno, side-dish.
We used Italian Borettane onions (not the pickled ones in a jar) but even baby onions will be great.
Servings 3-4, Preparation 10 mins, Cooking time about 30 mins
- Baby onions, approx. 700 gr
- Fresh sage and rosemary, 2 sprigs
- Powdered cinnamon, 1 tablespoon
- Salt and black pepper, a pinch
- EVOO – Extra Virgin Olive Oil, 2-3 tablespoons
Peel the onions, season with a little oil, a pinch of salt, black pepper and cinnamon powder, mix and set aside.
In an oven dish, add a splash of oil, add baby onions, herbs and a drop of water, cover with a lid and bake in a static oven to 180°C/ 350 F/ Gas 4 for about 20 minutes, the last 10 minutes without the lid. Stir occasionally, drizzling the baby onions with the sauce. Serve.