Cipolline in Agrodolce (Sweet and Sour Cipolline Onions)

  • Serves

    serves 4


Cipolline onions are cooked in a thick syrup of balsamic vinegar and sugar in this classic Italian-American side dish. Adapted from a recipe that first appeared in SAVEUR No. 2 (Sept/Oct 1994), it ran in our Jan/Feb 2014 SAVEUR 100 issue with the article 20 Years of SAVEUR: The Old Stoves of North Beach.


  • 1 lb. cipolline onions
  • 14 cup balsamic vinegar
  • 1 tbsp. sugar
  • 1 12 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. roughly chopped oregano


Step 1

Place onions in a bowl and cover with cold water; let sit until skins loosen, about 5 minutes. Peel and transfer to a 4-qt. saucepan along with 4 cups water; bring to a boil. Reduce heat to medium; cook until tender, 12–15 minutes. Add vinegar, sugar, and salt; cook until liquid is reduced to a thick syrup, about 1 hour. Stir in oil and oregano.

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