Cipolline all’Aceto

IMG_1758Baby onions cooked in a balsamic vinegar caramel sauce.  A superb sweet and sour accompaniment to any meal!

TIP: To peel the onions easily, first top and tail them, and blanch in a pan of boiling water for 1-2 minutes, then rinse n cold water.  The skins should slip off easily

Serves 4-8


  • 1kg small Baby Onions (e.g., pickling onions, round french shallots or cipollini), peeled
  • 4 tbsp Olive Oil
  • Handful of fresh Rosemary, chopped
  • 2 tbsp Sugar
  • 4 tbsp Balsamic Vinegar
  • 200ml Hot Water


  • Heat the oil in a large pan and add the onions.  Genlty fry until they start to colour
  • Stir in the rosemary and cook for a few seconds before adding the sugar.  Stir again to coat
  • Add the vinegar and stir until the sugar has melted.  Bring up the boil and add half of the water
  • Simmer the onions until tender (about 15 minutes), partially covered, adding more of the water if required.  Stir periodically
  • When cooked, reduce down any surplus liquid to give a rich treacly glaze
  • Serve hot or cold


2 Comments Add yours

  1. Lala Rukh says:

    The name is weird but the food is awesome 🙂 Love it.

  2. Dinner Bank says:

    Love this onion marmelad 🙂 I have to try this one as well. Thanks for sharing 🙂

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