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.

Yield: 5 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 77
  • Fat: 1g
  • Saturated fat: 0.4g
  • Protein: 2g
  • Carbohydrate: 15.8g
  • Fiber: 1.7g
  • Cholesterol: 2mg
  • Iron: 0.5mg
  • Sodium: 295mg
  • Calcium: 28mg


  • 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. 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. 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. 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.
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