Sweet and Sour Cipollini Onions
Transform your dinner table with the elegant simplicity of Sweet and Sour Cipollini Onions—a perfect balance of tangy, sweet, and savory flavors. Featuring tender, caramelized cipollini onions that are simmered in a luscious glaze made of balsamic vinegar, red wine vinegar, honey, and fresh thyme, this recipe is a masterclass in flavor layering. The combination of olive oil and butter ensures the onions develop a golden-brown, melt-in-your-mouth texture, while a touch of sugar adds depth to the sauce. Ready in just 40 minutes, this gourmet side dish serves as a stunning accompaniment to roasted meats, grilled vegetables, or even as part of a tapas spread. Ideal for entertaining or elevating weeknight meals, these sweet and sour cipollini onions are a must-try for any food lover.
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Recipe Information
Ingredients
- 500 grams cipollini onions
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
- 1 tablespoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 milliliters water
- 3 sprigs fresh thyme
Instructions
Peel the cipollini onions: Bring a pot of water to a boil and add the whole cipollini onions. Boil them for 1-2 minutes, then transfer them to an ice bath. Once cooled, peel off the skins and trim the ends.
In a large skillet over medium heat, warm the olive oil and butter together until the butter is melted and the mixture is shimmering.
Add the peeled cipollini onions to the skillet in a single layer. Cook for about 5-7 minutes, turning occasionally, until the onions are golden brown and caramelized on most sides.
In a small bowl, whisk together the balsamic vinegar, red wine vinegar, honey, sugar, salt, and black pepper.
Pour the vinegar mixture over the onions and stir gently to coat them evenly.
Add the water and the fresh thyme sprigs to the skillet. Stir gently, then reduce the heat to low and cover the skillet with a lid.
Simmer the onions for 15-20 minutes, occasionally stirring and basting the onions with the sauce. Remove the lid in the last 5 minutes of cooking to allow the sauce to thicken slightly.
Remove the skillet from heat and discard the thyme sprigs. Serve the sweet and sour cipollini onions warm as a side dish or as a flavorful topping for grilled meats or roasted vegetables.
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 75.5 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 910 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.
