Rich, bursting with flavor and super easy, these cippollini onions are a fantastic side dish for any braised or grilled meat. Inspired by Chef Michael Chiarello, here’s my take on these delicate yet savory vegetables:
Balsamic Glazed Cippollini Onions
1 bag cippollini onions, with peels
1/4 cup olive oil
3/4 cup balsamic vinegar (not extra-aged)
Freshly ground salt and black pepper to taste
- Preheat oven to 375 degrees.
- Boil 4 quarts of water in stockpot. Cook cippollini onions in their peels for 3-5 minutes. You might want to cut a small slit in each end of the onion before boiling to make peel removal easier. Drain onions. When cool, slip peels from onions and discard.
- In oven-proof saute pan, heat olive oil. Add drained and peeled onions. Saute until lightly golden, about 4 minutes.
- Add balsamic vinegar to saute pan. On medium-high heat, cook down for several minutes until slightly reduced.
- Cover saute pan and place in hot oven. Bake for 11 minutes.
- Remove from oven, stir to coat and allow to rest for several minutes before serving.
- Serve onions with grilled or braised meats.
Helpful hint: If you have any leftovers, puree onions and remaining glaze to use as an extra-flavorful sauce for sandwiches or dressing for salads.