Mellow little onions roasted in the sweet and tangy glaze known as agrodolce are a perfect accompaniment to pork ribs or chops or a frittata, or serve as part of an antipasti assortment. Either white or red cipollini can be used, or substitute pearl onions.

Cipollini Agrodolce is a delicious Italian dish featuring small cipollini or pearl onions that are cooked in a sweet and tangy sauce. “Agrodolce” is an Italian term that translates to “sweet and sour,” which perfectly describes the flavor profile of this dish. The onions are caramelized to perfection and then coated in a glaze made with balsamic vinegar, honey, and aromatic rosemary.

The combination of the caramelized onions and the tangy-sweet glaze creates a delightful contrast of flavors. The onions become tender and slightly sweet, while the balsamic vinegar adds a tangy and rich element to the dish. The addition of fresh rosemary brings a wonderful herbal aroma and complements the flavors of the onions beautifully.

Cipollini Agrodolce can be served as a versatile side dish or incorporated into various recipes. Its rich flavors and beautiful presentation make it a great addition to a dinner party or holiday feast. Whether enjoyed warm or at room temperature, these glazed onions are sure to impress your guests with their unique and delicious taste.

Serves 6 to 8

INGREDIENTS

• 1 pound cipollini or pearl onions, unpeeled
• 1 tablespoon chopped fresh rosemary
• Salt and freshly ground pepper
• ¼ cup balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey

INSTRUCTIONS

1. Bring a large saucepan of water to a boil. Add the onions and cook for 1 minute after the water returns to a boil. Drain in a colander and cool under cold running water.
2. Preheat the oven to 425°F.
3. With a small paring knife, shave off the root end of each onion and slip off the skins.
4. Place the onions in a baking pan just large enough to hold them in a single layer.
5. Add the chopped rosemary, salt, and pepper to taste, balsamic vinegar, olive oil, and honey to the onions. Toss well to coat.
6. Bake the onions in the preheated oven, stirring occasionally, until they are tender and glazed with the pan juices, for about 20 to 30 minutes.
7. If the pan becomes too dry before the onions are done, add a tablespoon or two of warm water to prevent burning.
8. Serve the glazed onions warm or at room temperature.

Enjoy the sweet and tangy flavor of these balsamic-glazed onions as a side dish or as a flavorful addition to salads, sandwiches, or charcuterie boards.