Glazed Cipollini Onions with Rosemary
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A sweet and savory dish that’s bursting with flavor!
Cipollini onions are easy to prepare, whether for a weeknight meal or a holiday spread. Enjoy them with fresh rosemary and a balsamic glaze!
If you’ve unfamiliar, cipollini onions are a small variety of the popular root vegetable. They are similar in flavor to Vidalias, but disc-shaped like a red onion.
The name comes from the Italian word cipolla combined with the suffix -ini, literally translating to “tiny little onion.” But, don’t let their size fool you — they pack quite a punch!
I can’t get enough of a good onion in any form, whether it’s crispy baked rings or a savory bowl of soup. I’ve even made them into a delicious sauce to go on my New York-style hot dogs!
Key ingredients & substitutions for Cipollini Onions
- Onions — You’ll find cipollini onions online at Melissa’s Produce, or at stores and farmer’s markets during the fall months, just in time for holiday meals! If they aren’t available locally, fresh red or white pearl onions can be used instead.
- Unsalted butter — This allows you to season to taste and control the amount of salt in the dish. If salted sticks are all you have on hand, omit the ½ teaspoon of sea salt from the recipe.
- Fresh herbs — I love the flavor and aroma of rosemary – especially in this cipollini onion recipe — but thyme is just as wonderful. Because the dish is so simple, stick with fresh instead of dried herbs.
- Balsamic vinegar — Trust me, you’ll want a high-quality bottle for this dish! I’m personally addicted to an 18-year aged balsamic vinegar from my local shop, and the flavor difference is incredible.
tip
- These can be a pain to peel, so try this easy method instead — boil them for 30-60 seconds, then cool them in a cold water bath. Trim the tips off the end and squeeze to pop the skins off!
How to make this cipollini onion recipe?
STEP 1 | Brown the onions
Heat butter and oil in a wide skillet. Gently place the peeled bulbs into the pan, leaving space between each one to avoid crowding. Cook until they are golden on the outside and start to soften.
STEP 2 | Simmer
Add the glaze ingredients to the pan – you can either stir them in one at a time or whisk them together in a bowl first. Reduce the heat and cover, simmering until the sauce reduces and thickens.
Frequently asked questions
You sure can! Be sure there is plenty of room in your skillet, otherwise, you may need to work in batches. In that case, keep the first batch warm in the oven while you work on the second, or get two pans going at the same time.
When you want to add subtle flavor to a dish, shallots are a popular alternative. They also caramelize just as well and add a gorgeous pop of color.
White varieties can be used in a pinch, but they tend to work best (along with red) in raw form. Add these to salads, burgers, and salsas. You can also find more in-depth information on the best cooking onions here.
Once cooled, transfer extras to an airtight container and refrigerate for 3 to 5 days. Enjoy cold or warm gently in the oven or on the stove. Adding a lid to your skillet will help them heat through to the center.
Serving suggestions
These are delicious all on their own and make a wonderfully easy side dish to any meal. The sweet caramelization and tanginess from the balsamic glaze are a welcome change to the heaviness of traditional holiday dishes as well.
If you manage to have leftovers, slice them up and serve over greens with some goat cheese and vinaigrette. You could even throw some on a homemade pizza or mix a few into your favorite pasta dish!
This post is part of Fall Flavors Week, a yearly event to celebrate the best fall ingredients with delicious recipes. Keep scrolling for more fall flavors recipes by my blogging friends below the recipe card.
Glazed Cipollini Onions with Rosemary
Ingredients
- 1 lb. cipolline onions
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon minced fresh rosemary or thyme
- ¼ cup water
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Bring a pot of water to a boil and add the whole cipolline onions. Boil for 30 – 60 seconds and drain. Add the onions to a large bowl of ice water. Once cool, trim the tips off the end and squeeze to pop the skins off.
- Heat the butter and olive oil in a wide skillet over medium high heat. Gently place the peeled bulbs into the pan, leaving space between each one to avoid crowding.
- Cook until the onions are golden on the outside and start to soften, about 8 – 10 minutes, stirring frequently.
- Stir in the water, balsamic vinegar, rosemary, sugar, salt and pepper. Reduce the heat to low and cover with a lid. Cook 5 more minutes until the sauce thickens.
Notes
- These can be a pain to peel, so try this easy method instead — boil them for 30-60 seconds, then cool them in a cold water bath. Trim the tips off the end and squeeze to pop the skins off!
- Once cooled, transfer extras to an airtight container and refrigerate for 3 to 5 days. Enjoy cold or warm gently in the oven or on the stove. Adding a lid to your skillet will help them heat through to the center.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week.
These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.
More #FallFlavors Recipes Below:
Beverages
- Apple Cider Milk Tea With Boba And Caramel Apple from Magical Ingredients
- Apple Cider Old Fashioned from Books n’ Cooks
Breakfast and Baked Goods
- Apple Cider Donut Muffins from Cheese Curd In Paradise
- Pear and Apple Cider Scones from A Kitchen Hoor’s Adventures
- Spiced Pumpkin Coffee Cake from Hezzi-D’s Books and Cooks
Side Dishes
- Balsamic Roasted Purple Brussels Sprouts W/ Grapes & Chestnuts from Savory Moments
- Cinnamon Sweet Potato Pumpkin Muffins from Blogghetti
- Fall Roasted Vegetable Medley from Family Around the Table
- Glazed Cippolini Onions With Rosemary from Life Love and Good Food
- Sweet Potato Latkes from Take Two Tapas
Main Dishes
- Apple Cider Pulled Pork With Apple Slaw from Simple and Savory
- Butternut Squash Pasta Sauce from Jen around the world
Desserts
- Apple Blondies from Eat Move Make
- Apple Turnover from Art of Natural Living
- Butterscotch Pie from Lemon Blossoms
- Gf Cinnamon Graham Cracker Cupcakes from Frugal & Fit
- No- Bake Pumpkin Cheesecake With Salted Caramel Glaze from West Via Midwest
- Oatmeal Scotchies from Palatable Pastime
- Pear Bundt Cake from The Fresh Cooky
- Pear Cobbler from Fresh April Flours
- Pear Crisp Ice Cream from Jolene’s Recipe Journal
- Pecan Butter Cookies from An Affair from the Heart
- Pecan Pie Bars from Devour Dinner
- Pumpkin Cupcakes from House of Nash Eats
- Pumpkin Spice Sugar Cookies from SueBee Homemaker
- Rosemary Pecan Shortbread With Honey-Ginger Icing from The Spiffy Cookie
- Sweet Tea Panna Cotta from Karen’s Kitchen Stories
- Turtle Waffle Ice Cream Sandwiches from That Recipe
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- Prize 3: 3 Month Melissa’s Produce Gift Subscription. A stunning selection of the most delicious produce will be delivered once a month for 3 months. A $124 value.
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#Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.
