Balsamic Glazed Sweet and Sour Onions Recipe

Name: Balsamic Glazed Sweet and Sour Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Cipolline or small (1 1/2-inch) onions; 4 tablespoons virgin olive oil; 3 tablespoons sweet butter; 2 tablespoons sugar; 1 cup balsamic vinegar; 1/2 cup Basic Tomato Sauce, recipe follows; 1 cup water; 1 teaspoon chopped fresh rosemary leaves; Recipe courtesy of Mario Batali; 1 Spanish onion, cut into 1/4-inch dice; 4 cloves garlic, thinly sliced; 3 ounces virgin olive oil; 4 tablespoons fresh thyme (or 2 tablespoons dried); 1/2 medium carrot, finely shredded; 2 28 -ounce cans of tomatoes, crushed and mixed well with their juices; Salt, to taste

Servings: persons

2 pounds Cipolline or small (1 1/2-inch) onions
4 tablespoons virgin olive oil
3 tablespoons sweet butter
2 tablespoons sugar
1 cup balsamic vinegar
1/2 cup Basic Tomato Sauce, recipe follows
1 cup water
1 teaspoon chopped fresh rosemary leaves
Recipe courtesy of Mario Batali
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 28 -ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

1
Peel the onions, leaving and washing any root strand you may find.
2
In a 12 to14-inch saute pan over a medium high flame, heat virgin olive oil until just smoking.
3
Add butter and cook until foam subsides.
4
Add onions and saute until light golden brown on all sides, about 8 to 10 minutes.
5
Add sugar, vinegar, tomato sauce and water and bring to a boil.
6
Cook onions uncovered, until just al dente, about 10 minutes.
7
If liquid dissipates too quickly, add more water, a 1/4 cup at a time, realizing that it is essential not to overcook the onions.
8
The sauce should just adhere to the onions.
9
Remove from saute pan to an earthenware dish and hold in a warm place, or allow to cool if you are serving them later or as an antipasto.
10
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
11
Add the thyme and carrot and cook 5 minutes more.
12
Add the tomatoes.
13
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
14
Season with salt to taste.
15
Serve immediately, or set aside for further use.
16
The sauce may be refrigerated for up to one week or frozen for up to 6 months.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds Cipolline or small (1 1/2-inch) onions, 4 tablespoons virgin olive oil, 3 tablespoons sweet butter, 2 tablespoons sugar, and more.

Yes, Balsamic Glazed Sweet and Sour Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Balsamic Glazed Sweet and Sour Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions