2 lbs cipollini onions
2 cups beef broth
2 tbsp butter
2 tbsp balsamic


1. Peel the onions to remove any skin.
2. Over medium heat, add beef broth, balsamic and butter to a medium-large skillet.
3. Allow the butter to melt before adding peeled, whole, cipollini onions.
4. Cover the skillet, and heat for 15 minutes, or until the onions are tender.
5. Remove the lid from the skillet, and let them simmer 3-5 minutes. This will reduce the liquids into a syrupy glaze.
6. Plate the onions for service, and garnish them with a few sprinkles of rosemary.

Recipe courtesy of Stephanie Smith, 2013

The simplicity of this side dish truly is the reason why it pairs well with nearly any meal. These balsamic onions are a breeze to put together, and you don’t need to plan a whole meal around them. A quick sauté is all it takes to make this delectable side dish, and with just a few ingredients, you will impress all of your guests.

Stephanie Smith whips up these onions to go with your next beef, pork, chicken, or fish dish. The secret is in the sweet cipollini onions, which have a mild flavor, with the combination of balsamic vinegar.

The term cipollini means “little onion.” “You know they’re cipollini onions when they’re flat,” Smith explains. These onions are small and flat, and have a sweet flavor. These onions have a bit more sugar within them, caramelize well, and practically fall apart in your mouth. The miniature onions have a thinner skin on them, which can be peeled or boiled off.

Caramelized Balsamic Onions