Sweet Balsamic Glazed Cipollini Onions with Rosemary

Name: Sweet Balsamic Glazed Cipollini Onions with Rosemary
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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

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These glazed cipollini onions are a simple skillet side dish — small, sweet onions browned in butter and olive oil, then simmered in a balsamic and rosemary glaze until sticky and caramelized. No oven required, just one pan and about 30 minutes, whether it’s a weeknight dinner or a spot on your holiday table.

a copper bowl of balsamic glazed cipollini onions garnished with rosemary with a silver spoon to the side.

Sheila’s Recipe Snapshot

Style: Skillet-glazed onions

Flavor: Sweet, savory, herby

Time: 30 minutes

Pro Tip: Give the onions room in the pan so they caramelize instead of steam

Best For: Holiday tables, weeknight sides, steak or roast dinners

If you’re 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 sauce for my New York-style hot dogs.

a wooden bowl on a table filled with uncooked cipolline onions.

Ingredient Notes For Cipollini Onions With Balsamic Glaze

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.
Unsalted butter | Using unsalted butter allows you to season to taste and control the amount of salt in the dish.
Rosemary | Because the dish is so simple, stick with fresh instead of dried herbs.
Balsamic vinegar | A high-quality bottle makes a real difference here. I’m personally addicted to an 18-year aged balsamic vinegar from my local shop, and the flavor difference is incredible.

Variations and Substitutions

Use different onions. Shallots are a popular alternative. They caramelize just as well and add a gorgeous pop of color. Fresh red or white pearl onions can also be used.
No unsalted butter? If salted sticks are all you have on hand, omit the ½ teaspoon of sea salt from the recipe.
Switch up the herbs. I love the flavor and aroma of rosemary — especially in this recipe — but thyme is just as wonderful.

How to Make Glazed Cipollini Onions with Rosemary

Side by side image showing soaking onions in ice water; saute in olive oil and butter.

STEP 1 | Peel the onions

Because these onions can be a little tricky to peel, you’ll want to boil them first for just 1 minute. Then, plunge them into a bowl of ice water to cool for a few minutes. Trim off the ends, then gently squeeze to pop the onions out of the skins.

STEP 2 | 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 begin to soften.

Side by side image showing browned onions; adding balsamic vinegar and rosemary.

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STEP 3 | 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.

a copper bowl of balsamic glazed cipollini onions garnished with rosemary sitting on a linen napkin.

Recipe Success Tips

Using fresh rosemary. Strip and chop it right before you cook — rosemary loses aroma fast once it’s cut.

Repurpose leftovers. If you do 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.

Storage and Reheating Tips

Once cooled, transfer extras to an airtight container and refrigerate for 3 to 5 days.
To reheat, warm gently in the oven covered with foil or on the stove with a lid to help the onions warm through to the center.

Frequently Asked Questions

Why aren’t my onions browning?

Give them room in the pan — crowd them and they’ll steam instead of caramelizing. Medium-high heat and space between each onion is what gives you the golden color.

Can I double this cipollini onion recipe?

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.

Can I make these ahead of a holiday meal?

Yes — cook them a day ahead, then reheat gently in a covered skillet with a splash of water so the glaze doesn’t scorch.

Looking For More Savory Onion Recipes?

If you’re on an onion kick, try this Caramelized Onion Dip — the onions cook low and slow for about an hour, so it’s a good one to make ahead for a party. My French Onion Soup uses the same caramelizing technique in a rich, cheesy bowl. For something crunchy, these Air Fried Onion Rings skip the deep fryer entirely.

What to Serve With Glazed Cipollini Onions

These are good enough to eat straight off the pan, but they also make a wonderfully easy side dish alongside mashed potatoes with my Mississippi Pot Roast or Oven-Roasted Turkey Breast. Or, pair them with my Holiday Ham with orange-mustard glaze.

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.

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Sweet Balsamic Glazed Cipollini Onions with Rosemary

Author: Sheila Thigpen

Sweet, glazed cipollini onions with rosemary and balsamic, ready in 30 minutes — an easy side for weeknights or a holiday table.

4.34 from 3 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Vegetables & Sides

Cuisine Italian

Servings servings

Calories 117 kcal

Ingredients

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

Give the onions room in the pan — crowding makes them steam instead of caramelize.
Boil onions 30–60 seconds before peeling, then shock in ice water; skins slip right off.
Use fresh rosemary, not dried, and chop it right before cooking so it doesn’t lose aroma.
A high-quality balsamic makes a noticeable difference in the glaze.
Refrigerate in an airtight container for 3–5 days.
Reheat gently, covered, in the oven or on the stovetop so the onions warm through without drying out.
Make ahead for a holiday meal: cook a day early, then reheat in a covered skillet with a splash of water so the glaze doesn’t scorch.

Nutrition

Serving: 1gCalories: 117kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 8mgSodium: 271mgFiber: 2gSugar: 8g

Life Love and Good Food does not claim to be a registered dietitian 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.

Keyword balsamic vinegar, cipollini onions, easy recipe, holiday side dish, onions, vegetable

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.