cipolline agrodolce

Tender, tangy cipollini onions in a sweet and sour balsamic glaze. These caramelized nuggets are perfect for your fall holiday table. They make a delicious side dish as well as a savory topping for pizza and pasta.

Balsamic Glazed Cipollini Onions (Cipollini Agrodolce)

cipollini onions

butter

olive oil

sugar

salt

water

balsamic vinegar

thyme

Bring a saucepan of water to a boil. Drop in the onions and boil 2 minutes. Drain and cool slightly.

Use a small, sharp knife to slice off the top of the onions, then slip off the skins. Trim any hairy roots, but leave the stem end intact so that the onions don't separate. If the onions are larger than 1 1/2-inches diameter, slice into halves or quarters.

Heat the butter and oil in a medium (8-10-inch) nonstick skillet over medium-high heat. When the butter stops foaming and begins to smell nutty, add the onions to the pan. Cook 5 minutes, or until the onions are browned, stirring occasionally.

Sprinkle the onions with the sugar and salt. Pour the water and vinegar over them (the pan will sputter). Turn the heat down to medium and cover the pan. Cook 5 minutes.

Uncover the pan and continue cooking until the liquid in the pan looks syrupy and has large bubbles, another 2-3 minutes. Sprinkle with the thyme and serve.

Great recipe. The onions don't get overcooked!

This is a winner. Easy side to accompany any dish. At the end, I quartered the onions and mixed them back in the pot with the glaze and it took them to the next level. I used rosemary and was absolutely excellent. Also I agree with someone you could leave out the sugar if you wanted and they would be just as good.

My late mother always did the caramelized pearl onions at Thanksgiving - your notes talk about this holiday dish served in a "bowl" and having an unappealing texture.  I never had her recipe until it was discovered by a cousin last year.  In my years of attempts to recreate it, I found frozen pearl onions always had a slimy texture so I switched to fresh and solved it.  The other key to success was roasting the pearls in a single layer in a clay tart baking dish.  Crispy edges !  If you pm me, I will send you her recipe.

OMG ..so flavorful! I couldn't stop eating them....

I left out the sugar but followed the rest of your recipe. Wow, just incredible! Can't wait to make it again, thank you!

Hi Karen:
I made your recipe with a few tweeks of my own.  It was wonderful, but not what I remember cooking. Many (!) years ago I lived in Bay Ridge, Brooklyn.  My Italian mother-in-law introduced me to cippolini.  However, the onions which are called by that name aren't the ones I remember cooking.  They were small, brownish/yellow in color and when we cleaned them we did it under running water because they emitted a sticky, slimy juice.  They resembled small shallots. You mentioned that in your description of the recipe.  I can't find those anywhere in the U.S.  Can you direct me to where I might purchase them.  I live about 100 miles south of Chicago.  Thanks

I am going to make these with fig glaze and a dash of cider vinegar! You always inspire me to try new things!

Delicious!! I added mushrooms and sage also and the glaze was perfect not too sweet either. Thank you for sharing!

I only made this because I received those tiny onions from a farm share today. It was delicious and i think i could use regular onion slices in place of tiny onions. So good!!

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