Cipolline in Agrodolce
Delight your taste buds with the classic Italian dish, Cipolline in Agrodolce, a perfect balance of sweet and tangy flavors that elevate humble cipolline onions into a gourmet side dish or appetizer. These small, tender onions are caramelized to golden perfection in a luscious glaze made with balsamic vinegar, white wine vinegar, and a hint of sugar, creating a harmonious blend of savory and sweet. The dish is enriched with butter and olive oil for a velvety finish, while a touch of salt and freshly ground black pepper adds depth to the flavor. Ready in just under an hour, this easy yet elegant recipe is ideal for holiday tables, dinner parties, or as part of an antipasto spread. Serve warm or at room temperature and let the glossy, flavorful glaze steal the spotlight. Perfect for lovers of Italian cuisine, this recipe captures the essence of "agrodolce" with every bite!
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Recipe Information
Ingredients
- 500 grams Cipolline onions
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 4 tablespoons Balsamic vinegar
- 2 tablespoons White wine vinegar
- 100 milliliters Water
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
Instructions
Peel the cipolline onions. To do this more easily, score a shallow 'X' at the root end of each onion and blanch them in boiling water for 1–2 minutes. Transfer to an ice bath, then peel off the skins.
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and starts to bubble.
Add the peeled cipolline onions to the skillet in a single layer. Cook for 8–10 minutes, turning occasionally, until the onions begin to brown and caramelize on all sides.
Sprinkle the sugar evenly over the onions and cook for another 2–3 minutes, stirring gently to coat the onions as the sugar melts and begins to caramelize.
Add the balsamic vinegar, white wine vinegar, and water to the skillet. Stir gently to combine, ensuring the onions are coated in the sauce.
Season with salt and freshly ground black pepper.
Reduce the heat to low, cover the skillet with a lid, and simmer for 20–25 minutes, stirring occasionally, until the onions are tender and the liquid has reduced to a thick, glossy glaze.
Taste and adjust seasoning if needed before serving. Serve warm or at room temperature as a side dish or appetizer.
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 55.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 916 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
