I look forward to seeing tiny, sweet Italian cipollini onions when they appear in the market during the fall. This is my twist on the traditional bowl of Thanksgiving pearl onions.

Roasted Balsamic Onions

By Karen
Makes 4 – 6 side dish servings


1 pound cipollini onions
2 tablespoons butter
1 teaspoon olive oil
1 tablespoon sugar
1/4 cup balsamic vinegar
1 sprig thyme or rosemary
Salt and freshly ground black pepper


Blanch onions in a saucepan of boiling water for 2 minutes; drain, let cool slightly then slice off the very tops and slip off skins.

Heat butter and oil over medium-high in a heavy skillet until butter melts. Add onions and cook until they are brown all over, stirring them around occasionally.

Sprinkle onions with the sugar. Pour over 1/3 cup water and vinegar. Add the herb sprig, cover pan and cook until most of the liquid is evaporated and onions are caramelized.

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