Balsamic Glazed Cippolini Onions

The balsamic vinegar, when roasted at high heat, turns into a beautiful and delicious glaze. The onions are caramelized and soft: and they're perfect with grilled meats, on salads and sandwiches. Oh so perfect! Delicious, yet simple to make.


1-1/2 lb of cippolini onions, remove skins, trim ends
1/3 cup of balsamic vinegar
3 tbsp of olive oil
1 tbsp of dried thyme (fresh is even better)
1 tbsp of salt
1 tsp of freshly ground pepper


Preheat the oven to 400 degrees Fahrenheit. You can either remove the skins of onions each individually, or you can drop them in boiling water for a minute, and then transfer them to cold water quickly. At that point, the skins will come off easily.

Lay them in oven-safe baking dish. Drizzle with olive oil. Sprinkle with thyme, salt, and pepper. Pour the balsamic vinegar over the onions.

Roast them for approximately 15 minutes, then reduce the temperature for 350, and bake for another 15 minutes. You have to watch the onions and if they get browned too quickly, feel free to reduce the temperature even sooner.

(Recipe from