TABELIAAUTHENTIC RECIPE
Cipolle al FornoWhole Oven-Roasted Onions
An Emilia-Romagna side dish in which whole onions roast slowly in the oven to bring out maximum sweetness. Their amber flesh concentrates sweetness and depth.
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Ingredients (2 servings)
- Large onionsLeave the skins on.2 pieces
- Extra virgin olive oil30 ml
- Balsamic vinegar20 ml
- Fresh thyme3 sprigs
- Salta little
Method
Preheat the oven and prepare the onions
- 1 Preheat the oven to 180°C.
- 2 Wash the onions with their skins on and pat dry.
Wrap the onions in foil
- 1 Coat the onions with olive oil and sprinkle with salt.
- 2 Wrap in aluminum foil.
Roast the whole onions
- 1 Bake at 180°C for 60–70 minutes.
Ready when
They are ready when a bamboo skewer slides through easily.
Peel, dress and serve
- 1 Once cool enough to handle, peel and dress the onions with thyme, balsamic vinegar and olive oil, then serve.
About this dish
In the countryside of Emilia-Romagna, people used the residual heat of bread ovens to cook vegetables. Cipolle al forno is an onion contorno preserving that kitchen memory. In a region rich in meat, salumi and aged cheeses, sweet roasted onions have brought a gentle sweetness to the table.
Here even familiar vegetables such as onions are paired with balsamic vinegar and herbs, connecting them with local seasonings. Rather than a dish reserved for special occasions, they naturally accompany cold-season home cooking and oven-baked meals.
They are still served with roast meats and grilled dishes in homes and trattorias around Bologna. Within Emilia’s rich food culture, whole roasted onions provide a quiet sweetness that supports more flamboyant main dishes.
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