• large saucepan
• wooden spoon
• colander
• large, oven-safe sauté pan or Dutch oven
• small bowl
• whisk

• 4 c water
• 1½ pounds large cipollini onions or shallots
• 1 pound seitan, in 1-inch cubes
• 2 sprigs fresh rosemary
• 1 c dry red wine
• 1/3 c balsamic vinegar
• ¼ c olive oil
• ¼ c soy sauce
• 1 T honey
• 1/3 c water
• 1 T parsley

Place water in saucepan, bring to a boil, add onions, and boil for 30 seconds. Pour onions into colander, rinse under cold water, and peel by pulling off the skins, but leave the root ends on. Place in a single layer in sauté pan and top with seitan and rosemary.

Whisk together remaining ingredients except parsley and pour over onions and seitan. Bring to a boil over high heat, then place entire pan in oven. Roast, stirring occasionally, for 25 minutes. Garnish with parsley and serve.

Adapted from Peter Berley and Melissa Clark's Fresh Food Fast: Delicious, seasonal vegetarian meals in under an hour, in which it's called "Balsamic-Roasted Seitan with Cipollini Onions."

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