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Balsamic Pickled Cipollini Onions

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I am on a pickled vege kick! Has anyone ever tried cipollini onions? They are an Italian small flat onion. I also love Balsamic vinegar and think it makes just about anything taste better.

Check out this recipe. You can substitute shallots or other small onions in place of the cipollinis..

Balsamic-Braised Cipollinis

Recipe by: Unknown

16 cipollinis (small flattish onions)
3 tablespoons olive oil
Kosher salt to taste
Black pepper to taste
1 tablespoons sherry vinegar
1/2 cup balsamic vinegar
sprig of fresh thyme
sprig of fresh rosemary

Preheat oven to 325 degrees. Remove skins from cipollinis by dropping
them in pot of boiling water for about 1 minute. Use a sharp knife to cut
both ends from cipollinis and skin should peel right off. Cut cipollinis
in half the long way. In large skillet over medium-high heat, add oil.
When hot, add onions and season with salt and pepper, to taste. Sauti
cipollinis until they brown evenly. Add vinegars, thyme and rosemary to
skillet. Place skillet in hot oven. After about 5 minutes, stir onions to
coat with vinegar. Continue to cook onions, stirring every so often until
they are soft and the vinegar is syrupy. Total cooking time is about 15
minutes. If vinegar reduces too much, add a little water to pan

5 Replies (last)

They are good onions and so cute with that flat shape.  Thanks for the interesting recipe.

Any tips for quick peeling?  Because they are so small it's a real chore.

Sure! Just slice both ends of the onions and put a thin slice through the skin vertically and it should just peel right off all in one happy piece. ;)

Of course!  I usually stand there and pick off the skins.  They do come off easier if dropped in boiling water, but I could never get them off easily.  This makes perfect sense.  I think my mistake was trying to only remove the outer, papery skin instead of the first layer.

Sounds delicious.

Small onions are good candidates for peeling after blanching.  You dunk them in a pot of boiling water for about 30 seconds, remove, shock in cold water, and then gently rub them to peel.  I did this with about a pound of pearl onions a while back, and it worked like a charm.  (Not sure whether it'd work for the largre cipollinis though.)

meg, Yes. Blanching works well with the cipollinis too.

5 Replies