Caramelised, sweet, roasted Cipollini onions are served on a bed of rocket, topped with small cubes of fresh goat cheese and drizzled with Balsamic Glaze. They are perfect as an appetiser or as a side dish.
Remove the thin, papery skins of the Cipollini. Trim the root, but leave most of it on so the onion retains its shape.
In a small roasting tin or cast iron skillet, toss the Cipollini and the fresh thyme with 2 tablespoons of extra virgin olive oil. Season the Cipollini with sea salt and freshly ground black pepper.
Put the roasting tin or skillet in the preheated oven. Roast the Cipollini for about 35 mins, turning several times to ensure the sides brown evenly.
Test with a skewer or the point of a sharp knife to ensure they are cooked. Remove from the oven.
Place rocket on a serving platter. Arrange onions on the rocket and scatter over the cubed goat cheese. Drizzle with the remaining tablespoon of extra virgin olive oil and Balsamic Glaze.
*You could use a commercial variety of Balsamic Glaze. However, our recipe is simple to make and contains just two ingredients. I ensure that I always have a bottle of Balsamic Glaze on hand. It is a very useful condiment, brightening and complementing the flavours of many dishes.*This recipe is easily customised. Make larger quantities by easily doubling or tripling the ingredients. Omit the rocket and goat cheese if you would prefer to serve the Cipollini alone, drizzled with Balsamic Glaze, alongside a steak.