Balsamic cipolline onions are a delightful delicacy that combines the sweetness of cipolline onions with the tanginess of balsamic vinegar. They make for a perfect appetizer, side dish, or even a main course. The best recipes for balsamic cipolline onions bring out the natural flavors of the onions while adding a touch of sweetness and acidity. With just a few simple ingredients and a bit of time, you can create a dish that will tantalize your taste buds and leave you wanting more.
Let's cook with our recipes!
BALSAMIC-GLAZED CIPOLLINI ONIONS
A simple balsamic-glaze turns semisweet cipollini onions into a sophisticated side dish. Also Try:Potato-Wrapped Halibut, Sauteed Spinach
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
- Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.
BALSAMIC GLAZED CIPOLLINI ONIONS (CIPOLLINI AGRODOLCE)
Tender, tangy cipollini onions in a sweet and sour balsamic glaze. These caramelized nuggets are perfect for your fall holiday table. They make a delicious side dish as well as a savory topping for pizza and pasta.
Provided by Karen Tedesco
Categories Vegetables
Time 23m
Number Of Ingredients 8
Steps:
- Bring a saucepan of water to a boil. Drop in the onions and boil 2 minutes. Drain and cool slightly.
- Use a small, sharp knife to slice off the top of the onions, then slip off the skins. Trim any hairy roots, but leave the stem end intact so that the onions don't separate. If the onions are larger than 1 1/2-inches diameter, slice into halves or quarters.
- Heat the butter and oil in a medium (8-10-inch) nonstick skillet over medium-high heat. When the butter stops foaming and begins to smell nutty, add the onions to the pan. Cook 5 minutes, or until the onions are browned, stirring occasionally.
- Sprinkle the onions with the sugar and salt. Pour the water and vinegar over them (the pan will sputter). Turn the heat down to medium and cover the pan. Cook 5 minutes.
- Uncover the pan and continue cooking until the liquid in the pan looks syrupy and has large bubbles, another 2-3 minutes. Sprinkle with the thyme and serve.
Nutrition Facts : ServingSize 1 g, Calories 132 kcal, Carbohydrate 23 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 310 mg, Fiber 3 g, Sugar 14 g
BALSAMIC CIPOLLINI ONIONS
Blanch: Bring a large pot of water to a rolling boil over high heat. Add onions and cook for 1 minute. Drain and rinse with very cold water. Peel onions,
Provided by Rebecca Naumberg
Categories Side Dish
Time 11m
Yield 6-8 Servings
Number Of Ingredients 10
Steps:
- Blanch: Bring a large pot of water to a rolling boil over high heat. Add onions and cook for 1 minute. Drain and rinse with very cold water. Peel onions, leaving the ends intact. Cook: Combine sugar and water in a medium saucepan over medium heat. Stir only until sugar is dissolved. Bring to a boil, wiping down the sides of the pot with a wet pastry brush (do not touch the mixture). Do not stir. Keep boiling until mixture turns a pale golden color. Start swirling the pan until color is a deep amber (color will change quickly). Quickly remove from heat and carefully add wine (the steam will explode upwards so be careful). Return the pot to the flame and simmer, stirring until the harden sugar that has formed, has dissolved. Simmer: Add onions, red wine vinegar, oil, salt, peppercorns and bay leaf. Simmer uncovered for 1 hour, stirring occasionally. Remove onions from liquid and transfer to a serving bowl. Continue to boil liquid until reduced and slightly thickened, approximately 3 minutes. Watch carefully as the liquid can quickly burn. Add balsamic vinegar and pour liquid over onions. Cool to room temperature, and serve. plan ahead - This dish can be prepared up to 2 weeks in advance. Cover and store in the refrigerator. The flavors deepen with age. simplify - Use frozen pearl onions when fresh cipollini onions are not available.
Nutrition Facts :
BALSAMIC CIPOLLINE ONIONS
Provided by Janet Fletcher
Categories Onion Side Thanksgiving Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook onions in large pot of boiling water 3 minutes. Drain and cool. Cut off root ends, then peel.
- Combine peeled onions, beef stock, 2 tablespoons balsamic vinegar, butter and sugar in heavy large skillet. Bring to simmer over medium heat. Cover; simmer until onions are crisp-tender, about 15 minutes. Add 1/2 tablespoon vinegar. Simmer uncovered until syrupy, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1 tablespoon parsley. Transfer to bowl. Sprinkle with 1 tablespoon parsley.
HONEY ROASTED CIPOLLINI ONIONS
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
- In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
- In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.
BALSAMIC ONIONS
Steps:
- Preheat the oven to 375 degrees.
- Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.
BALSAMIC CIPOLLINE ONIONS
This is a nice side dish and goes well with roasted or grilled meats. From Bon Appetit November 1999.
Provided by lazyme
Categories Onions
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook onions in large pot of boiling water 3 minutes.
- Drain and cool.
- Cut off root ends, then peel.
- Combine peeled onions, beef stock, 2 tablespoons balsamic vinegar,
- butter and sugar in heavy large skillet.
- Bring to simmer over medium heat.
- Cover; simmer until onions are crisp-tender, about 15 minutes.
- Add 1/2 tablespoon vinegar.
- Simmer uncovered until syrupy, stirring occasionally, about 25 minutes.
- Season with salt and pepper.
- Mix in 1 tablespoon parsley.
- Transfer to bowl.
- Sprinkle with 1 tablespoon parsley.
Nutrition Facts : Calories 109.1, Fat 4.2, SaturatedFat 2.6, Cholesterol 10.2, Sodium 339.7, Carbohydrate 16.1, Fiber 2.6, Sugar 8.1, Protein 2.7
PAN-ROASTED BALSAMIC ONIONS
We mixed leeks with equal amounts of red and white pearl onions and cipollini (flat little Italian onions), but you can use any combination of small, sweet onions.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to a boil. Add white and red pearl and cipollini onions, and boil for 1 minute. Drain. Let stand until cool enough to handle, then carefully peel, leaving root and stem ends intact. Transfer to a large bowl, and add 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.
- Meanwhile, remove any damaged outer leaves from leeks, then trim and discard dark-green tops. Trim roots of leeks without cutting off the base. Cut them in half lengthwise, and let soak in a large bowl of cold water for 5 to 10 minutes to rid them of dirt and sand. Lift leeks from water, pat dry, and place in a medium bowl. Add 1 tablespoon olive oil and 1/2 teaspoon salt; toss to combine.
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and leeks. Saute leeks until slightly tender and lightly browned, about 5 minutes. Remove leeks from skillet, and set aside.
- Add remaining tablespoon oil and white, red, and cipollini onions to skillet, and saute turning occasionally, until browned all over, about 5 to 7 minutes.
- Reduce heat to medium low, and add balsamic vinegar and stock; cover skillet, and cook until onions are tender, 20 to 30 minutes, adding the leeks to pan after 10 to 15 minutes. Uncover, and add butter; increase heat to high, and cook, shaking pan occasionally, until liquid reduces to a glaze and coats the onions, 3 to 4 minutes. Transfer to a serving dish, and garnish with thyme leaves. Season with salt and pepper if desired, and serve immediately.
BALSAMIC-BRAISED CIPOLLINE ONIONS WITH POMEGRANATE
Provided by Molly Stevens
Categories Onion Side Braise Christmas Thanksgiving Low Cal High Fiber Vinegar Dried Fruit Fall Pomegranate Christmas Eve Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.
- Heat oil in large skillet over medium-high heat. Add onions. Sprinkle with kosher salt and pepper; sauté until brown, 12 minutes. Add next 4 ingredients; bring to boil. Reduce heat. Cover; simmer 15 minutes. Increase heat; boil until onions are tender and liquid is thickened, stirring often, about 18 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Fold crème fraîche into onions (add cranberries, if using). Simmer until sauce coats onions thickly, 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with pomegranate seeds.
BALSAMIC-ORANGE CIPOLLINI ONIONS
Cipollini Onions are wonderful little mild & slightly sweet onions that hold flavor really well. We were introduced to them this year through our CSA Seldom Seen Farms (Indiana). This is a recipe that was included on their weekly newsletter--there is not an original source listed. The recipe calls for 2 pounds of Cipollini--I only use 1 pound at a time since I'm normally cooking for 2. To prepare the onions, Cut off tops & roots, & peel off the outer layer. Be careful not to cut too much off the bottom of the onion, or it won't hold it's cute shape together when cooking. For easier peeling--quickly blanch the onions for about 30 seconds in boiling water.
Provided by KitchenAndCraftAdve
Categories Onions
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare cipollini (see tips in description above).
- Melt butter & olive oil over medium heat, add onions & sautee until slightly soft & slightly golden brown, approximately 6-10 minutes depending on size of onions.
- Add remaining ingredients & reduce heat to medium-low. Cook onions in liquid until liquid is reduced & has a light syrup consistency. Season with salt & pepper if desired. Plate & Serve.
Tips:
- Choose small cipolline onions for a more uniform appearance and cooking time.
- If you can't find cipolline onions, you can substitute pearl onions.
- To easily peel the onions, cut off the root end and place them in a bowl of boiling water for a few minutes. Then, transfer them to a bowl of cold water and the skins will slip right off.
- If you don't have balsamic vinegar, you can substitute another type of vinegar, such as red wine vinegar or apple cider vinegar.
- Be careful not to overcook the onions, as they will become mushy.
- Serve the balsamic cipolline onions as a side dish or appetizer.
Conclusion:
Balsamic cipolline onions are a delicious and versatile dish that can be enjoyed as a side dish or appetizer. They are easy to make and can be tailored to your own taste preferences. Whether you like them sweet or savory, these onions are sure to please. So next time you're looking for a new and exciting way to enjoy onions, give balsamic cipolline onions a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #side-dishes #vegetables #dietary #low-sodium #low-cholesterol #low-calorie #low-carb #low-in-something #onions
You'll also love