Cipollini Glazed Onions

Cipollini Glazed Onions

Cipollini or Italian pearl onions are noted for their sweetness and flat shape.  To peel easily, drop them whole into boiling water for 3 minutes.  Immediately transfer to cold water.  Cut the root end and gently squeeze toward the stem end.


16 Ounces Cipollini Onions

1/2 Cup Unsalted Butter

3 Cloves Minced Garlic

1/2 Teaspoon Kosher Salt

1/2 Cup White Wine

1 Tablespoon Sugar

Preheat your oven to 350° F.  In a medium size sauté pan melt the butter over a medium high heat.  Add the cipollini onions and the kosher salt.  Cook for 5 minutes.  Add the minced garlic and sugar.  Cook for 3 minutes to glaze the onions.  Add the white wine.  Place all of the combined ingredients into a medium sized greased baking dish.  Cover with foil and bake for 30 minutes.  Remove the foil and bake for another 20 minutes.  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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