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Balsamic-Orange Cipollini Onions

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“Cipollini Onions are wonderful little mild & slightly sweet onions that hold flavor really well. We were introduced to them this year through our CSA Seldom Seen Farms (Indiana). This is a recipe that was included on their weekly newsletter--there is not an original source listed. The recipe calls for 2 pounds of Cipollini--I only use 1 pound at a time since I'm normally cooking for 2. To prepare the onions, Cut off tops & roots, & peel off the outer layer. Be careful not to cut too much off the bottom of the onion, or it won't hold it's cute shape together when cooking. For easier peeling--quickly blanch the onions for about 30 seconds in boiling water.”

Ingredients Nutrition

  • 2 lbs cipollini onions (or less)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 6 tablespoons orange juice
  • 6 tablespoons balsamic vinegar (cooking variety, not finishing quality)
  • 2 tablespoons water


  1. Prepare cipollini (see tips in description above).
  2. Melt butter & olive oil over medium heat, add onions & sautee until slightly soft & slightly golden brown, approximately 6-10 minutes depending on size of onions.
  3. Add remaining ingredients & reduce heat to medium-low. Cook onions in liquid until liquid is reduced & has a light syrup consistency. Season with salt & pepper if desired. Plate & Serve.

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