Balsamic-Glazed Cipollini with Lemon and Bay Leaves


Whether you are looking for a fantastic accompaniment to a delicious rich roast, a yummy new pizza topping or a delightful addition to your next charcuterie board, these balsamic-glazed cipollini onions are to die for! We love adding a warm spoonful of these sweet and savoury gems to crostini with aged cheddar. Keep a jar of these in your fridge for an easy addition to so many family favourites. 

*Note* If you are making these to accompany a roast, we suggest doubling or tripling the below recipe depending on how many guests you are serving.

What you will need: 

  • ½ lb cipollini onions; peeled and cut into quarters
  • 1.5 tbsp. butter
  • 2 tbsp. white sugar
  • 1 tbsp. water
  • 2.5 tbsp. balsamic vinegar + 1 tbsp.
  • 2 bay leaves
  • 1 cup chicken stock
  • Salt and pepper
  • 3-4 strips of lemon peel


Prep Time: 15 minutes  ◊  Cook Time: 1 hour

  1. In a small saucepan, over medium-low heat, dissolve sugar in water. Heat for approximately 2 minutes. Stir often using a spatula.
  2. Add butter and 2.5 tablespoons of balsamic vinegar into the saucepan. Stir to combine. Let simmer for 2-3 minutes. 
  3. Add onions, lemon peel, bay leaves, chicken stock, salt and pepper and bring to a boil. Reduce heat and simmer partially covered for 1 hour until onions are tender and the liquid has formed a syrupy glaze. Stir occasionally.  
  4. Stir in the remaining 1 tablespoon of balsamic vinegar and season again with a touch of salt and pepper. 
  5. Best served warm. Store in the fridge for up to 2 months in a mason jar or airtight container.



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