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Sweet-and-Sour Cipolline Onions

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant vegetarian side dish features sweet-and-sour cipolline onions, a staple of Italian antipasti. Small, flat-shaped onions are slowly simmered in a rich, ruby-red caramel glaze made from red wine and balsamic vinegar. The process of caramelisation creates a deep, complex flavour that perfectly balances the natural sweetness of the onions with a sharp, tangy finish. The addition of whole peppercorns and bay leaves provides a subtle savoury backbone to this vibrant preserve.

Prepared in advance, these onions actually improve with time, making them a fantastic choice for stress-free entertaining. They are traditionally served at room temperature as part of a classic grazing board, alongside crusty bread and hard cheeses like Pecorino or Parmesan. Whether you are looking for a sophisticated addition to a dinner party or a homemade gift for a food lover, these glossy, jewel-like onions are sure to impress.

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Ingredients for Sweet-and-Sour Cipolline Onions

  • 900g cipolline or small (1 1/2-inch) white boiling onions, left unpeeled

  • 240ml sugar

  • 60ml water

  • 240ml dry red wine

  • 240ml red-wine vinegar

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon salt

  • 10 whole black peppercorns

  • 1 Turkish or 1/2 California bay leaf

  • 1 tablespoon balsamic vinegar

How to make Sweet-and-Sour Cipolline Onions

Blanch onions in a large pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.

Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, gently swirling pan, until deep golden.

Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden). Return pan to heat and simmer, stirring, until caramel is dissolved.

Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf and simmer, uncovered, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to a bowl using a slotted spoon, then boil liquid until reduced to about 240ml , 10 to 15 minutes. Stir in balsamic vinegar, then pour liquid over onions and cool to room temperature. Chill, covered, 1 to 3 days (for flavours to develop).

Serve chilled or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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