Easy to make balsamic glazed cipollini onions are the perfect and elegant accompaniment to roasted meats and or vegetables. This delicious side dish has a delicious balance of savory, sweet and loads of flavor.
If you’re looking for the perfect pairing, then try my Red Wine Braised Short Ribs recipe, next!
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Balsamic Glazed Cipollini Onions
Ever prepare a delicious roasted chicken or pan-seared steak, and feel like its missing the perfect veggie side? Introducing this simple and delicious Balsamic Glazed Cipollini Onions recipe. These cipollini onions have a wonderful caramelized flavor and is so easy to make! I especially like to make this side dish to pair alongside roasted turkey for Thanksgiving or Christmas dinner.
Why This Recipe Works
- Tender and Tangy. A great balance of sweet and savory, cipollini onions go well with roasted ham, porchetta, turkey, and so much more.
- An elegant addition to your feast. Preparing dinner for a group gathering? Balsamic glazed cipollini make for an elegant addition to your menu.
What Are Cipollini Onions?
These round, flat Italian onions are a delicious allium that are great for caramelizing, grilling, roasting and pickling. Planning to make beef stew? Try or cipollini onions and you’ll fall in love! The flavor profile of a cipollini onion is mild slightly sweeter than yellow onions.
Due to its size and unique shape, cipollini onions take time to peel, but it’s definitely worth the effort.
Where to Find Cipollini Onions
If you’re an onion lover, cipollini onions are definitely worth seeking for. These delicious round disks are a fall vegetable and can be found in the produce section near onions or specialty pearl onions.
How to Peel Cipollini Onions
- Bring a small pot filled with water to a boil over medium high heat.
- Add onions and cook for 2 minutes. Drain and cool.
- Using a pairing knife, remove roots, ends and peel.
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Loving This Recipe?
- 1 pound cipollini onions
- 1 tablespoon quality olive oil
- 1½ tablespoons butter
- 2 tablespoons aged balsamic vinegar
- 1 sprig thyme
- ¼ - ½ teaspoon sugar
- ¼ teaspoon kosher salt + more to taste, Diamond Kosher brand
- 1½ tablespoons water
- Bring a small pot filled with water to a boil over medium high heat. Add onions and cook for 2 minutes, cool. Using a pairing knife, remove roots, ends and peel.
- In a medium saucepan over medium-high heat, add olive oil and butter. Add onions and lower heat to medium. Cook for 3 minutes or until bottoms are caramelized, then flip and repeat, and add thyme.
- Add balsamic vinegar, sugar, water and kosher salt. Cover the pan and leave for 2 minutes. Gently stir onions and cook until liquid has slightly reduced.