Yield: 4 servings
Glazed Cipollini Onions with Rosemary
Cipollini onions are easy to prepare, whether for a weeknight meal or a holiday spread. Enjoy them with fresh rosemary and a balsamic glaze!
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 1 lb. cipolline onions
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon minced fresh rosemary (or thyme)
- 1/4 cup water
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon sea salt
- 1/2 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 Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 271mgCarbohydrates: 14gFiber: 2gSugar: 8gProtein: 2g