Sweet-and-Sour Cipolline Onions

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant vegetarian side dish features sweet-and-sour cipolline onions, a staple of Italian antipasti. Small, flat-shaped onions are slowly simmered in a rich, ruby-red caramel glaze made from red wine and balsamic vinegar. The process of caramelisation creates a deep, complex flavour that perfectly balances the natural sweetness of the onions with a sharp, tangy finish. The addition of whole peppercorns and bay leaves provides a subtle savoury backbone to this vibrant preserve.

Prepared in advance, these onions actually improve with time, making them a fantastic choice for stress-free entertaining. They are traditionally served at room temperature as part of a classic grazing board, alongside crusty bread and hard cheeses like Pecorino or Parmesan. Whether you are looking for a sophisticated addition to a dinner party or a homemade gift for a food lover, these glossy, jewel-like onions are sure to impress.

Ingredients for Sweet-and-Sour Cipolline Onions

900g cipolline or small (1 1/2-inch) white boiling onions, left unpeeled
240ml de azúcar
60ml de agua
240ml de vino tinto seco
240ml red-wine vinegar
2 cucharadas de aceite de oliva virgen extra
1 cucharadita de sal
10 granos de pimienta negra enteros
1 hoja de laurel turco o 1/2 hoja de laurel de California
1 cucharada de vinagre balsámico

How to make Sweet-and-Sour Cipolline Onions

Blanch onions in a large pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.

Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, gently swirling pan, until deep golden.

Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden). Return pan to heat and simmer, stirring, until caramel is dissolved.

Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf and simmer, uncovered, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to a bowl using a slotted spoon, then boil liquid until reduced to about 240ml , 10 to 15 minutes. Stir in balsamic vinegar, then pour liquid over onions and cool to room temperature. Chill, covered, 1 to 3 days (for flavours to develop).

Serve chilled or at room temperature.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.