Roasted Cipollini Onions

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Roasted Cipollini Onions

Cipollini's are a staple in Italian homes.  We mostly had them during the holidays but they are great with grilled steak or even burgers.  They become sweet and tender and adding the balsamic vinegar brings out so much flavor.  These little guys can be very addictive! 

You can also find this recipe in my cookbook: Paleo Italian Cooking.

**Cindy's Tip! If you slice off the root end of the cipollini onion with a sharp paring knife before boiling, then it will be much easier to peel. **



  • 6 cups water
  • 4 pounds cipollini onions
  • 4 rosemary sprigs
  • 3/4 cups dry red wine
  • 1/4 cup coconut aminos
  • 1/3 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 rosemary sprigs


  1. Preheat oven to 425 degrees F.

  2.  Prepare a large baking sheet with parchment paper or use a baking pan.


  3. In a large saucepan add in water and bring to a boil.  Add in onions for only 30 seconds then drain.  Let cook then peel onions and place on baking sheet.


  4. Roast for 30 minutes.


  5. In a medium saucepan add wine, coconut aminos, balsamic vinegar and oil.  Turn heat to medium and whisk until begins to boil.  Lower temperature and simmer until the mixture turns into a syrup consistency.


  6. To serve, add onions to a bowl then pour the glaze to coat.  Serve in a bowl or add to a platter.  Garnish with rosemary.


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