Balsamic Braised Cippolini Onions

Photo: John Kernick; Stylist: Amy Wilson
Braise sauteed cippolini onions in honey and balsamic vinegar for an incredibly flavorful side dish that pairs well with just about any entrée.


Makes 6 servings (serving size: 1/3 cup)

Recipe Time

Prep: 30 Minutes
Cook: 1 Hours

Nutritional Information

Calories 121
Fat 4.4 g
Satfat 1.6 g
Monofat 2.2 g
Polyfat 0.3 g
Protein 1 g
Carbohydrate 20 g
Fiber 2 g
Cholesterol 5 mg
Iron 1 mg
Sodium 593 mg
Calcium 36 mg


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.