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What's it taste like?

Cipollini onions have a strong onion taste (similar to shallots), but they are also very sweet, making them well suited to braising and roasting.

 

They're thin-skinned and have translucent white flesh with more residual sugar than your average yellow or white onion. Which makes them incredible for roasting or caramelizing.

Onion-Cipollini 1#

$5.00Price
  • Tender, tangy cipollini onions in a sweet and sour balsamic glaze. These caramelized nuggets areamazing. 

    They make a delicious side dish as well as a savory topping for pizza and pasta.

    Balsamic Glazed Cipollini Onions (Cipollini Agrodolce)

    Karen Tedesco

    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.

    PREP TIME 10 mins

    COOK TIME 13 mins

    TOTAL TIME 23 mins

     

    CUISINE Italian

    SERVINGS 4 servings

     

    INGREDIENTS

     

    • 1 1/2 pounds cipollini onions
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1 tablespoon granulated sugar
    • 1/2 teaspoon kosher salt
    • 1/3 cup (75 ml) water
    • 1/4 cup (60 ml) balsamic vinegar
    • 1 teaspoon chopped fresh thyme or rosemary leaves

    INSTRUCTIONS

     

    • 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.

    NOTES

    The glazed onions will keep refrigerated 3-5 days.

  • You recieve along with hard copy recipe;

    1.5 # Cipollini Onions

    2 TBL Butter

    1 TBL Olive Oil

    1 TBL Sugar

    1/2 TSP Salt

    2 TBL Balsamic Vinegar

    Fresh Thyme

     

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