Cipolle di Cannara al Forno

Name: Cipolle di Cannara al Forno
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 8 medium cannara onions; 45 ml Extra virgin olive oil; 40 g fine dry breadcrumbs; 30 g pecorino umbro; 1 tbsp Fresh rosemary; 1 tsp Fresh thyme; 60 ml Dry white wine; 1 tsp Fine sea salt; 0.5 tsp freshly cracked black pepper

Slow-baked Cannara onions roasted whole until meltingly tender and sweet, a celebrated village classic from the Umbrian plain.

🇮🇹Italy· Umbria

Prep: 15 min
Cook: 60 min
Total: 75 min
Servings: 4
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 9 gathered

Servings

8 medium cannara onions — or any mild sweet red or golden flat onions, skin on
45 ml Extra virgin olive oil — Umbrian extra virgin olive oil preferred
40 g fine dry breadcrumbs — pangrattato
30 g pecorino umbro — finely grated, medium-aged sheep's cheese
1 tbsp Fresh rosemary — leaves stripped and finely chopped
1 tsp Fresh thyme — leaves stripped
60 ml Dry white wine — such as Grechetto or Trebbiano Spoletino
1 tsp Fine sea salt — to taste
½ tsp freshly cracked black pepper — to taste

Equipment

•Baking dish
•Chef's knife
•Small mixing bowl
•Parchment paper

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 12 g
carbs: 22 g
fibre: 4 g
protein: 5 g
calories: 210 kcal

Instructions

1
Preheat your oven to 190 degrees C (170 degrees C fan).
2
Trim the root ends of the onions slightly so they sit upright, leaving skins intact.
3
Cut off the top quarter of each onion horizontally to expose the inner layers.
4
Arrange the onions upright in a snug ceramic baking dish.
5
In a small bowl, mix breadcrumbs, grated Pecorino Umbro, chopped rosemary, thyme, salt, and black pepper.
6
Spoon the seasoned breadcrumb mixture evenly over the cut top of each onion.
7
Drizzle the olive oil generously over the tops, letting it seep between the layers.
8
Pour the white wine and two tablespoons of water into the bottom of the dish around the onions.
9
Cover the dish loosely with foil and bake for 40 minutes.
10
Remove the foil and bake for another 20 minutes until the onions collapse completely and the breadcrumbs turn golden brown.
11
Rest for 5 minutes before serving warm directly from the baking dish.

Chef's tips

Keeping the outer skins on during baking traps steam, ensuring the inner onion melts without drying out. If Cannara onions are unavailable, choose flat Tropea red onions or sweet Vidalia onions.

Ingredient substitutions

Cannara onions → sweet red flat onions or sweet Spanish onions
Pecorino Umbro → Parmigiano Reggiano or Pecorino Romano
dry white wine → vegetable stock with a teaspoon of white wine vinegar

Storage

Store leftover baked onions in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in an oven preheated to 180 degrees C for 10 to 12 minutes until warmed through.

Common mistakes to avoid

•Cutting off too much of the root base, which causes the onion layers to fall apart during roasting.
•Baking uncovered from the start, drying out the onion before the core turns tender.
•Omitting liquid from the bottom of the dish, resulting in scorched onion bases.

Serving suggestions

Serve warm alongside Umbrian roast pork loin or grilled sausages.Pair with warm torta al testo flatbread and soft stracchino cheese.Serve at room temperature as part of a rustic antipasto platter.