A cipollini, or little onion, is a smaller, flatter and thinner-skinned version of a regular onion. It contains more sugar than the regular variety of white or yellow onions, making it much sweeter in taste. 

In season until December, cipollinis caramelize beautifully when you roast them in the oven or brown them on the stove. As an alternative to a regular white or yellow onion, they make a wonderful addition to any recipe, enhancing the depth and flavor.

The only downside to cipollini onions is that they are very difficult to peel. Usually, you can find them at your supermarket already peeled. If you cannot, try boiling them for a few seconds to loosen the skin, which should make them easier to peel.

This recipe is addicting. The onions are first sautéed in butter, then finished off with a red wine-balsamic vinegar reduction. They have a delectable, deep flavor that will heighten your taste sensation to a whole new limit! Even if you have to peel them, it is well worth the effort.

This recipe is courtesy of Food Network and will serve 6-8 people who will be in love with these tasty little onions!

Ingredients for Cipollini Onions Braised in Red Wine

2 tbsp. butter
2 pounds cipollini onions, peeled
Salt and freshly ground black pepper
1/2 cup red wine
1/4 cup balsamic vinegar

In a large straight-sided sauté pan over medium-high heat, melt butter and add onions.

Season with salt and pepper to taste.

Sauté until nicely browned.

Add the wine and vinegar.

Bring to a boil, cover and reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes.

Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.

It’s that simple!