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5 from 2 votes

Duck-Fat Roasted Cipollini Onions with Thyme

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 servings
Author: Emily Clifton


  • 2 lbs. Cipollini onions
  • 2-3 tablespoons duck fat or substitute extra-virgin olive oil
  • 5-6 sprigs fresh thyme
  • Course kosher or sea salt
  • Fresh ground pepper


  • Preheat oven to 400°F.
  • In a large pot, bring 2 quarts of water to a rolling boil. Add onions and cook for 30 seconds. Drain, and run ice cold water over the onions until cool. Cut off just the very tip of the root end and peel skin.
  • In a baking dish, arrange the peeled onions in a single layer. Drizzle on duck fat, sprinkle with salt and pepper. Add the thyme sprigs and toss until the onions are evenly coated.
  • Roast for 30-35 minutes, turning twice, until the onions are soft and caramelized.
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