Cippolini Onions Roasted With Duck Fat Recipes

Steps:

• Preheat oven to 325 degrees F.
• Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
• In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
• In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.

Steps:

• Preheat the oven to 350 degrees F. Use a paring knife to remove the peel from the garlic and shallots. Remove the root-ends of the shallots, then thinly slice. Add duck fat to a medium heavy-bottomed pot over high heat. Add the garlic cloves and cook, stirring often, until garlic begins to brown, 2-3 minutes. Reduce heat to medium; add sliced shallots and ½ tablespoon salt. Stir to combine with the duck fat and cook, 3-4 minutes. Then turn heat to low and cook until lightly caramelized, about 20 minutes.
• After 20 minutes, the shallots should have light caramelization and the garlic cloves should be soft and golden brown. Remove from heat. Place potatoes in a baking dish large enough to hold them in an even layer. Pour the duck fat mixture over the potatoes, followed by wine and stock. Season with remaining ½ tablespoon salt. Lay thyme sprigs over the top, then tightly cover with aluminum foil. Roast for 1 hour.
• After 1 hour, remove potatoes from the oven. Check for doneness by piercing a larger potato with a knife. If there's no resistance, the potatoes are done. Discard thyme sprigs; then mix in the olives. Let rest so the flavors marry together, 1 hour. Rewarm in oven at 350 degrees F for about 10 minutes before serving.