Recipe and Photography Courtesy of Kate Winsland and Guy Ambrosino Serves 6


2 pounds mixed small onions, such as pearl onions, cipollini and/or shallots

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

2 strips bacon, chopped

2 tablespoons apple cider vinegar

1 tablespoon grainy mustard

1 teaspoon sugar

1 tablespoon finely chopped flat-leaf parsley


1. Heat the oven to 400°F. Bring a pot of water to a boil. Drop in the onions and blanch for 30 seconds. Drain well and run under cold water.

2. When cool enough to handle, peel the onions and trim the root ends, dropping the onions into a mixing bowl as you work. Add the olive oil and season with ½ teaspoon salt and several grinds of black pepper.

3. Arrange the onions in a single layer in a medium baking dish and put in the oven. Roast until tender and lightly browned in spots, about 30 minutes.

4. Meanwhile, fry the bacon in a small skillet over moderately high heat, stirring from time to time, until crisp, about 8 minutes. Using a slotted spoon, scoop out the bacon and transfer to a paper towel–lined plate to drain. Keep any fat that remains in the skillet.

5. Return the skillet to the heat and add the vinegar, mustard, sugar and ¼teaspoon salt, stirring to dissolve the sugar.

6. Pour the hot dressing over the roasted onions, along with the crisped bacon. Toss everything gently together, garnish with the parsley and serve warm.