EagleTribune.com, North Andover, MA

May 17, 2013

A main dish match Balsamic Cipollini Onions

Vegetables carmelize in rich reduction for sweet, tangy side

The Eagle-Tribune

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The simplicity of this side dish truly is the reason why it pairs well with nearly any meal.

Stephanie Smith of Rockport, a former caterer, says these balsamic onions are a breeze to put together to go with your next beef, pork, chicken, or fish dish. you don’t need to plan a whole meal around them. A quick sauté is all it takes to make this delectable side dish, and with just a few ingredients, you will impress all of your guests.

The secret is in the combination of cipollini onions and balsamic vinegar.

The term cipollini means “little onion.” “You know they’re cipollini onions when they’re flat,” Smith explains. These onions are small, flat, and have a mild, sweet flavor. These onions have a bit more sugar within them, caramelize well, and practically fall apart in your mouth. The miniature onions have a thinner skin on them, which can be peeled or boiled off.

Balsamic Cipollini Onions


2 pounds cipollini onions

2 cups beef broth

2 tablespoons butter

2 tablespoons balsamic



1. Peel the onions to remove any skin.

2. Over medium heat, add beef broth, balsamic and butter to a medium-large skillet.

3. Allow the butter to melt before adding peeled, whole, cipollini onions.

4. Cover the skillet, and heat for 15 minutes, or until the onions are tender.

5. Remove the lid from the skillet, and let the onions simmer 3 to 5 minutes. This will reduce the liquid in the pan to a syrupy glaze.

6. Plate the onions for service, and garnish them with a few sprinkles of rosemary.


Recipe courtesy of Stephanie Smith, Changing Tides Gifts at Ace Hardware in Gloucester, 2013.