Monday, January 23

Balsamic Roasted Cippoline Onions from Frieda's, Inc.

balsamic roasted cippolini onions

Onions have their place. I wouldn't dream of starting a marinara sauce without sauteed shallots. Nearly every soup I make starts with sauteed brown onions. Red onions enliven fruit salsas, and scallions add depth to guacamole. And let's face it, a bratwurst without grilled Vidalia onions is a crime.

What about cippoline onions? Believe it or not, they've never even visited my kitchen, that is, until a few weeks ago. Now, they're nestled in the onion basket alongside my beloved shallots and brown onions.

Why this sudden change of heart toward cippoline onions? It's because of Frieda.  I'm unable to resist her charms, and if you taste her cippoline onions, you'll find yourself equally captivated.

These cippoline onions are from Frieda's Inc., The Specialty Produce People. I've had the pleasure to do some recipe development with Frieda's and have tasted many of their products from onions and potatoes to pine nuts and dried cranberries. The cippoline onions are wonderful.

Cippoline onions which look like little flying saucers are naturally sweeter than most onions, and roasting them only enhances their sweetness. In the recipe below, the contrasting flavors of tangy vinegar and sweet sugar add depth of flavor while the fresh rosemary lends fragrance and earthiness. Serve these balsamic roasted cippoline onions with roasted pork tenderloin, grilled steak or chicken, or even a bowl of wild rice for a hearty vegetarian entree.

Then make some room in your onion bowl for the cippoline onions you'll be buying next time you're at the supermarket.

Balsamic Roasted Cippoline Onions
Makes 4 servings
Printable recipe.

1 pound cippolini onions, preferably from Frieda's Inc.
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1 teaspoon light brown sugar
1/2 tablespoon finely chopped fresh rosemary
A couple of pinches of salt and freshly ground black pepper

1. Position a rack in the center of the oven and preheat to 350 degrees F.

2. To easily remove the onion skins, cut a small x in the bottom of each onion. Place onions in a pot of boiling water for 2 minutes. Drain and plunge in a bowl of cold water for 2 minutes. Then the skins will easily slide off with even the gentlest nudge. Scouts honor. Place onions in a large glass or ceramic baking dish.

3. In a small bowl, whisk olive oil, balsamic, brown sugar, rosemary, salt, and pepper.  Pour over onions and toss to coat. Cook 40 to 45 minutes, turning a couple of times, until the onions are browned and tender and the sauce thickens and becomes bubbly.

You might also enjoy these cippoline onion recipes:
Five Onion Confit recipe from Sass & Veracity
Pickled Cippolini Onions recipe from A Jersey Girl in Portland
Roasted Brussels Sprouts &  Cippolini Onions recipe from Gluten Free For Good


Unknown said...

These look to die for, lovely dish.

Hazel said...

Yum! Love how beautifully simple this recipe is! Welcome to the Cipolline fan club :)

Sylvie said...

I have never seen those here in the UK, but will keep my eyes out for some. Great recipe.

Cara said...

I've never thought to have onions as a side dish on their own, but I love this slices nestled among other roasted veggies, so why not! This sounds great :)

Sprigs of Rosemary said...

These are new to me -- will have to get a hold of Frieda's! I love all kinds of onions and put them in (almost) everything. I'll be trying these!

Susan from Food Blogga said...


hazel-I'll be an active club member!

sylvie-They're something special. Hope you find some.

cara-I know what you mean, but these definitely stand on their own as a bona fide side dish.

rosemary-Check out Frieda's. They have exotic and hard-to-find produce. Happy hunting!

Maureen said...

How beautiful is this dish of onions? I could eat it all - all by myself. Gimme a fork.

I live in Australia and NO vidalias or walla walla sweets. We have white onions or brown onions or red onions. That should be enough for anyone I'm told. They just don't understand.

I want some of these onions!

Valerie Harrison (bellini) said...

I was reading that cippoline onions originated I believe in Sicily. I love it when I can find them at the grovers!

ChichaJo said...

I love preparing onions like this...roasted with balsamic to bring out their natural sweetness :) Unfortunately no cippoline onions over here! They do look lovely though :)

Unknown said...

Ah, balsamic and onions - two ingredients that work together so well! Great recipe and post!

Neil | Butterfield said...

Yes I agree, onions are essential to many meals. I love the smell of cooking onions,sometimes even more than the main dish itself.

Susan from Food Blogga said...

maureen- No Vidalias or Walla Wallas? And they call themselves a civilized country? ;)

val-Yes, I read that somewhere too. Another reason to be thankful for the Italians.

joey-Aw, I feel bad.

culinarycache-They go together like pb and jelly.

neil-Isn't that the truth?

Sippity Sup said...

These onions remind me of my mom's Thanksgiving table. We always had something similar on the table. Thanks GREG