Rating: 4 stars
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Braise sauteed cippolini onions in honey and balsamic vinegar for an incredibly flavorful side dish that pairs well with just about any entrée.

Melissa Roberts
Recipe by Health November 2011


Credit: John Kernick; Stylist: Amy Wilson

Recipe Summary test

30 mins
1 hr
1 hr 30 mins
Makes 6 servings (serving size: 1/3 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400° with rack in middle.

  • 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.

  • 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.

Nutrition Facts

121 calories; fat 4.4g; saturated fat 1.6g; mono fat 2.2g; poly fat 0.3g; protein 1g; carbohydrates 20g; fiber 2g; cholesterol 5mg; iron 1mg; sodium 593mg; calcium 36mg.