Balsamic Braised Cippolini Onions

Balsamic Braised Cippolini Onions Photo: John Kernick; Stylist: Amy Wilson


  • 1 pound cippolini onions
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3/4 cup balsamic vinegar
  • 1/2 cup water
  • 3 tablespoons honey
  • 2 sprigs rosemary
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper


1. Preheat oven to 400° with rack in middle.

2. Bring a large pot of water to a boil. Add onions and boil 1 minute. Transfer with a slotted spoon to a bowl of ice water. Let stand 1 minute, then peel using a small knife.

3. Melt butter and oil over medium-high heat in a large (12-inch) ovenproof skillet until foam from the butter subsides. Sauté onions until browned (about 5 minutes). Carefully add balsamic vinegar (it will splatter a bit), water, honey, rosemary, bay leaf, salt, and pepper, and bring to a simmer. Transfer onions with liquid to oven. Braise, uncovered, until onions are tender and liquid is syrupy (about 1 hour). Remove bay leaf before serving.

    Prep: 30 minutes; Cook: About 1 hour.
  • Yield: Makes 6 servings (serving size: 1/3 cup)

Nutritional Information

Calories per serving: 121
Fat per serving: 4.4g
Saturated fat per serving: 1.6g
Monounsaturated fat per serving: 2.2g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 1g
Carbohydrate per serving: 20g
Fiber per serving: 2g
Cholesterol per serving: 5mg
Iron per serving: 1mg
Sodium per serving: 593mg
Calcium per serving: 36mg

Good to Know

Fall is the season for these small onions, but this sweet braising technique makes for a great side dish all year long.

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