Sweet and Sour Balsamic Glazed Onions
Sweet and Sour Balsamic Glazed Onions is a fantastic side dish with any grilled meat. Small cipollini onions are cooked until tender, then smothered in a sweet and sour balsamic glaze.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: simmer
- Cuisine: Italian American
Ingredients
Units
Scale
- 2 pounds* cipollini or small boiler onions
- 3 tablespoons extra virgin olive oil
- Pinch of salt and pepper
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 2 teaspoons granulated sugar
Instructions
- Bring a medium pot of water to a boil and plunge in onions, skin and all.
- Boil 2 minutes for cipollini and 4 minutes for small boilers.
- Drain water and plunge into ice water.
- Drain and remove to your counter. Cut off root end and mark the side with a slit from a knife. Then squeeze the other end and the onion will pop out. The slit is so the whole onion pops out instead of the inside squeezing out. If the brown stem end is still connected, cut that off. Reserve peeled onions in a bowl.
- Heat a large sauté pan over medium high heat with the olive oil and add onions, salt and pepper. Cook for about five minutes tossing and turning to brown outside skin.
- Add vinegar and cook until most of the vinegar has evaporated, about 2-3 minutes
- Add water and for cipollini, cook for about 3-4 minutes covered or until tender. For the boiler onions, cook for a few more minutes until tender.
- Remove cover and add sugar. Cook a few more minutes to caramelize, taste for salt and pepper and serve as a side dish or over cooked steak.
Notes
*Note: Once the peels are removed, the volume reduces by almost half so plan accordingly. In other words, the skins, root and end make up half the weight and get discarded so 2 pounds of onions yield just over a pound once cleaned.
