Photo: Randy Mayor; Styling: Lindsey Lower 
Hands-on Time
20 Mins
Total Time
20 Mins
Serves 6 (serving size: about 3 cipollini halves)

First cultivated in Italy, cipollini are most often served there as agrodolce (the Italian word for "sweet and sour"), a condiment that pairs beautifully with cheese or roasted meat. Try our version of this vinegar and sugar–braised dish. It's ready in only 20 minutes and makes for a complex condiment that dresses up simple roast chicken or pork. To add a floral note, replace the brown sugar with clover honey. (And here's a quick tip on how to peel them more easily.)

How to Make It

Step 1

Soak cipollini in a bowl of boiling water for 1 minute. Drain. Trim top and root ends from onions; peel. Cut each onion in half crosswise.

Step 2

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Place half of onions, cut sides down, in the pan, and cook 2 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining 2 teaspoons oil and remaining onions. Return onions to pan, and sprinkle with vinegar and brown sugar. Swirl to melt sugar and coat onions with syrupy mixture. Stir in salt and pepper. Serve cipollini hot or at room temperature.

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