Best Balsamic Glazed Cipollini Onions Recipes

Balsamic-Glazed Cipollini Onions image

Provided by Martha Stewart

Number Of Ingredients 8

2 tablespoons olive oil
16 cipollini onions, trimmed and peeled
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
2 teaspoons sugar
3/4 cup store-bought low-sodium chicken broth or stock
3 sprigs fresh thyme
2 cloves garlic, crushed

Steps:

Preheat oven to 400 degrees.
Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

Balsamic Glazed Cipollini Onions image

Provided by @MakeItYours

Number Of Ingredients 1

Cipollini onions, pronounced "Cheep-oh-lee-nee" originated from Italy,but now you can find them all over the states. I've seen them in regular and specialty stores, and of course always at my Italian markets around here.

Steps:

Their flat and saucer shaped with a thin, paper like skin, just remove the skin and trim the ends.
When you roast these with balsamic, it becomes a rich, syrupy glaze that flavors and caramelizes the entire onion The taste is phenomenal!!
Place them in a hot oven around 400 degree's, drizzle with olive oil, salt and pepper, fresh thyme and a good balsamic vinegar, roast them till tender and caramelized, if the glaze seems to be cooking down to fast, just lower the oven to 350.
Picture a nice grilled steak with these on the side, or some grilled chicken, chops, or even a roast. Either way, I'm sure you're gonna love them!