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Balsamic Braised Cippolini Onions

Braise sauteed cippolini onions in honey and balsamic vinegar for an incredibly flavorful side dish that pairs well with just about any entrée.

Health NOVEMBER 2011

  • Yield: Makes 6 servings (serving size: 1/3 cup)
  • Cook time: 1 Hour
  • Prep time: 30 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 121
  • Fat: 4.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 1g
  • Carbohydrate: 20g
  • Fiber: 2g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 593mg
  • Calcium: 36mg

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Balsamic Braised Cippolini Onions Recipe