Braised Cipollini Onions with Orange and Balsamic Vinegar Glaze

This recipe hails originally from Chef Mark Bliss of Restaurant Biga in San Antonio, Texas and was originally published in Bon Appétit in 1996. Cipollini onions are perfect for roasting whole due to their flat shape. Serve as a side dish with roast pork, lamb, turkey or chicken.  


2 pounds cipolline onions
2 tablespoons butter
2 tablespoons extra virgin olive oil
6 tablespoons orange juice
6 tablespoons balsamic vinegar
2 tablespoons water


Bring large pot of water to boil. Fill a large bowl or sink with cool water and ice cubes.

Add onions to boiling water and cook 2 minutes. Drain and immediately plunge onions into ice bath to cool for one minute. Drain. Peel onions and cut off root ends.

Melt butter and olive oil in large sauté pan over medium heat. Add onions. Sauté onions turning gently, until onions are golden brown and tender, about 10 minutes.

Add orange juice, balsamic vinegar and 2 tablespoons water to pan. Reduce heat to medium-low. Simmer until liquid is reduced to syrupy glaze, about 4 minutes. Season to taste with salt and freshly ground pepper.

Makes 6 side dish servings.

SOURCE: Adapted from recipe by Chef Mark Bliss, published in Bon Appétit, September 1996

Print Friendly, PDF & Email