Champagne-Glazed Cipollini Onions

champagne-glazed-onions Antonis Achilleos


  • 1 pound cipollini onions, peeled and halved, leaving root end intact
  • 1 1/2 teaspoons dark brown sugar
  • 1/4 teaspoon kosher salt
  • 1 fresh thyme sprig
  • 1 1/2 teaspoons unsalted butter
  • 2 cups plus 2 tablespoons brut Champagne
  • Fresh thyme sprigs, for garnish


1. Arrange onions in even layer in 10-inch skillet. Stir in sugar and next 4 ingredients (through 2 cups Champagne); bring to boil over high heat. Let mixture reduce 7–8 minutes or until almost all liquid has evaporated.

2. Reduce heat to medium-low; continue cooking, stirring frequently for 7–8 minutes or until onions are tender and golden.

3. Add remaining 2 tablespoons Champagne to pan; scrape browned bits at bottom with spatula. Remove thyme sprig, and transfer onions to serving bowl. Garnish with additional thyme, if desired.

    Prep: 10 minutes; Cook: 18 minutes.
  • Yield: Makes 6 servings (serving size: about 3 onions)

Nutritional Information

Calories per serving: 97
Fat per serving: 1g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 1g
Carbohydrate per serving: 9g
Fiber per serving: 1g
Cholesterol per serving: 3mg
Iron per serving: 0.0mg
Sodium per serving: 50mg
Calcium per serving: 19mg