Blissfully Delicious

Balsamic Glazed Cippolini Onions

Recipes like this definitely remind me of why I love blogging! There are so many awesome food blogs out there for inspiration and each one gives me the opportunity to try something new all the time! I found these beautiful cippolini onions in our farmer’s market stand a few weeks ago, and I just had to buy them.  I have never cooked them before, but have heard of them, and wanted to try something different.  Plus, they are fresh and local. Not to mention that I know that they easily cost double that amount at regular grocery stores. The balsamic vinegar, when roasted at high heat, turns into this beautiful and delicious glaze. The onions are caramelized and soft– and they’re perfect with grilled meats. Oh so perfect! How can it not be? Delicious, yet simple to make.

Inspiration from Proud Italian Cook

1-1/2 lb of cippolini onions, remove skins, trim ends
1/3 cup of balsamic vinegar
3 tbsp of olive oil
1 tbsp of dried thyme (fresh is even better)
1 tbsp of salt
1 tsp of freshly ground pepper

Preheat the oven to 400 degrees Fahrenheit. You can either remove the skins of onions each individually, or you can drop them in boiling water for a minute, and then transfer them to cold water quickly. At that point, the skins will come off easily.

Lay them in oven-safe baking dish. Drizzle with olive oil. Sprinkle with thyme, salt, and pepper. Pour the balsamic vinegar over the onions.

Roast them for approximately 15 minutes, then reduce the temperature for 350, and bake for another 15 minutes. You have to watch the onions and if they get browned too quickly, feel free to reduce the temperature even sooner.


19 Responses to “Balsamic Glazed Cippolini Onions”

  1. #
    Sylvia@Peaches and Donuts — August 27, 2011 at 12:06 pm

    I haven’t heard of cippolini onions before. Are they sweeter than normal onions?

    • h2babe — August 28th, 2011 @ 9:21 am

      They are sweet, but not sweeter than their larger sweet onions :) Thanks for the visit.

  2. #
    Tres Delicious — August 28, 2011 at 1:24 am

    I never imagined that you can make onions lively. This is absolutely great.

    • h2babe — August 28th, 2011 @ 9:22 am

      The balsamic definitely dresses it up! Thanks for the visit.

  3. #
    Katherine Martinelli — August 28, 2011 at 11:08 am

    This recipe looks just delicious! I love balsamic-glazed anything!

    • h2babe — August 28th, 2011 @ 5:40 pm

      Me too! Thanks for the visit and comment :)

  4. #
    Reem | Simply Reem — August 29, 2011 at 1:14 pm

    This looks perfectly perfect!!!
    Balsamic-glaze….. it a nothing less than heaven…
    Thanks for the recipe

    • h2babe — August 29th, 2011 @ 7:25 pm

      Thanks for the visit Reem!

  5. #
    Nami | Just One Cookbook — August 30, 2011 at 12:39 am

    Hi Yudith! Thank you for visiting my blog (Matcha ice cream). I was just browsing around and I really enjoyed checking out your blog! I look forward to your posts. This is my first time seeing/hearing cippolini, and this must taste so sweet and delicious. I love cooked/grilled/roasted onions!

    • h2babe — August 30th, 2011 @ 6:04 pm

      Nami, thanks for the visit. I was glad to find your blog! I would love to be able to get more ideas on simple Japanese dishes I can make at home!

  6. #
    Shannon | dinnerordessert — August 30, 2011 at 5:23 pm

    I have got to try this, hopefully I can find these cippolini onions at my farmer’s market. Thanks for sharing!

    • h2babe — August 30th, 2011 @ 6:02 pm

      They were delish!! Let me know if you do :) Thanks for the comment!

  7. #
    arnold — September 27, 2011 at 4:10 pm

    i’m new to cooking and need step by step direction, there is no mention of the basalmic in the direction. does it go on before, during, after?

    • h2babe — September 27th, 2011 @ 7:22 pm

      DUH! Thank you so much for pointing it out, it goes on top of the onions before it goes into the oven. I fixed the direction.


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