Roman-Style Sweet-and-Sour Onions


Prep: 14 minutes; Cook: 25 minutes

Perfect for grilled meats and poultry, these onions are cooked down in a sweet balsamic vinegar-tomato sauce. Crisp bacon tops off the dish, adding a smoky undertone. Small, sweet cipollini ("little onions") are traditionally used, but we substituted coarsely chopped white onions.


5 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 77
Fat 1 g
Satfat 0.4 g
Protein 2 g
Carbohydrate 15.8 g
Fiber 1.7 g
Cholesterol 2 mg
Iron 0.5 mg
Sodium 295 mg
Calcium 28 mg


2 center-cut bacon slices, coarsely chopped
4 medium white onions (about 1 1/2 pounds), quartered and cut crosswise into thirds
1/3 cup orange juice
1/4 cup balsamic vinegar
2 tablespoons tomato paste
1 tablespoon brown sugar
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan.

2. Place pan over medium-high heat. Add onion; sauté 18 minutes or until very tender and browned. Remove onion from pan; keep warm.

3. Add orange juice and next 6 ingredients to pan; stir well. Bring to a boil over medium-high heat, and cook 1 minute. Return onion to pan; cook 1 minute or until thoroughly heated. Remove from heat; sprinkle with bacon. Serve warm or at room temperature.