There is so much I need to post about here but time seems to constantly elude me. Last week--or maybe it was before that--I was inspired by the current issue of Edible Finger Lakes to make something of the cipollini onions that came in my CSA share from Stones Throw Farm. I super-slow roasted these little orbs until they were crispy-caramelized on the outside and tender but still slightly crunchy inside. At 200 degrees I could have the oven on without heating the whole house. And with a three hour slowwww cooking time my hands were free to do other things. (Michael Welch from EFL says they shouldn't take that long but I may like my cipollinis extra tender.)
As it turns out olive oil, balsamic vinegar and honey is a great combination for lots of other veggies too--I see lots of experimentation in my future.
Drizzle onions with olive oil, balsamic vinegar, and honey. Roast at 200 degrees for 2-3 hours or desired doneness. Consume as quickly or as slowly as you like--leave time for adequate finger licking.