Ragout of Cipollini Onions With Tomato, Cinnamon, and Cumin

May 09, 2023May 9, 20230 5
Ragout of Cipollini Onions With Tomato, Cinnamon, and Cumin recipe
in Main

Prep

45 min

Cook

2 hr 10 min

Ready In

2 hr 55 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 garlic cloves , chopped
cooking spray
1 1/4 lbs tomatoes , cut in half crosswise ( about 3 large )
1/2 teaspoon salt , divided
1/4 teaspoon fresh ground black pepper , divided
2 lbs cipollini onions , peeled
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cinnamon sticks
1 cup vegetable broth
1/4 cup dried currant
3 fresh thyme sprigs
2 bay leaves
1 orange rind , strip
2 tablespoons fresh orange juice
1 teaspoon brown sugar
2 tablespoons chopped fresh cilantro

Nutrision Information

Servings Per Recipe
8
Calories
130
Sugar
11g
Fat
1g
This flavorful and comforting vegetable ragout is the perfect meal for a cozy night in. The hearty cipollini onions are first boiled and then braised in a rich mix of cinnamon, coriander, vegetable stock, and a hint of sugar. The tomatoes and garlic add acidity and depth and are roasted in the oven for a sweet balance. The addition of currants gives this dish an unexpected sweetness that complements the spices perfectly. This ragout is a perfect way to add a touch of the exotic to your dinner table. It is gluten-free, vegetarian, and healthy, yet packed full of flavor.

Instructions

1.Preheat oven to 400°F (200°C).
2.Combine garlic and cooking spray in a small bowl.
3.Arrange tomatoes, cut sides up, in an 11 x 7–inch baking dish coated with cooking spray; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
4.Add garlic mixture to pan; toss to coat.
5.Bake at 400°F (200°C) for 40 minutes or until tender; cool.
6.Reduce oven temperature to 350°F (175°C).
7.Cook onions in boiling water 2 minutes.
8.Drain and rinse with cold water; drain.
9.Heat a large ovenproof saucepan coated with cooking spray over medium-high heat.
10.Add onions to pan; cook 3 minutes or until lightly browned, stirring occasionally.
11.Stir in coriander, cumin, and cinnamon; cook for 30 seconds or until fragrant, stirring constantly.
12.Add broth, currants, thyme, bay leaves, and orange rind strip to pan.
13.Cover and bake at 350°F (175°C) for 1 hour or until onions are soft and liquid is almost absorbed.
14.Discard thyme sprigs, bay leaves, and cinnamon sticks.
15.Stir in orange juice, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and sugar.
16.Top with roasted tomatoes and cilantro.

PROS

A rich blend of spices and currants with a combination of baked and braised ingredients makes this ragout a delicious and unique vegetarian dish.

It is also low in fat and gluten free.

CONS

The braising process takes some time and effort, but the result is worth it.

The recipe includes a good number of ingredients, some of which may be hard to find in certain regions.

HEALTH & BENEFITS

This ragout’s combination of fiber-rich tomatoes and onions, spices, and currants creates a nutrient-dense dish that is high in vitamins, minerals, and antioxidants.
Cumin, in particular, has antimicrobial and anti-inflammatory properties and is known for its digestive health benefits.

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