Need a good side dish? These easy roasted cipollini onions make the perfect fall side dish or Thanksgiving side dish.

I recently discovered the beauty of cipollini onions when I got a box of produce from Melissa's Produce. I had never heard of these onions before, but upon receiving them, did a little research and am so glad I was introduced.

Cipollini onions are much sweeter than regular onions and will caramelize so much better, making these easy roasted ones so delicious.

I am not going to lie — I sat there and ate almost this whole pan of onions. They were that good. They roast up quickly and when served with balsamic vinegar, it lends a nutty flavor to them as well.

How to Make Easy Roasted Cipollini Onions

For this, you will need a couple of boxes of cipollini onions.

Cut off each end of the onion and remove the skin. Then place them all in a cast-iron skillet with 4 tablespoons of butter. If you do not have a cast-iron skillet, you can use any that you want, as long as they are oven safe up to 400 degrees.

Turn the heat to medium and let the butter melt. Season with salt and pepper and let the onions begin to cook in the butter.

Saute the onions for about 3 minutes until one side is beginning to brown.

Then flip and let the other side brown.

Add in 3 tablespoons of balsamic vinegar and then place in a preheated 400-degree oven to finish caramelizing and cooking.

The balsamic will reduce and create a delicious sauce to spoon over the cipollini onions.

Continue cooking for about 15 minutes until the onions are caramelized and fork-tender.

What Can I Serve These Onions With?

These onions would be great served with my Mongolian Ground Beef Noodles recipe or my grilled steak alfredo. You can also serve these at Thanksgiving with Ina Garten's Perfectly Roasted Turkey.

Yield: 5 servings

Easy Roasted Cipollini Onions

Name: Easy Roasted Cipollini Onions
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 2 boxes of Cipollini Onions; 4 tablespoons of butter; 3 tablespoons of balsamic vinegar; salt and pepper for seasoning

These baby onions are the perfect side dish. Slow roasted in butter and balsamic vinegar for an easy fall side dish.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

2 boxes of Cipollini Onions
4 tablespoons of butter
3 tablespoons of balsamic vinegar
salt and pepper for seasoning

Instructions

Preheat the oven to 400 degrees.
In a cast-iron skillet or oven-proof skillet, add 4 tablespoons of butter. Turn the burner to medium.
While the butter is melting, cut the ends off of the onions and remove the skin.
Place the onions in the butter and allow them to saute until the undersides are browned about 3-5 minutes.
Flip the onions over and let them continue to cook for about a minute more.
Remove from the stovetop and add the balsamic vinegar. Toss to coat and place the onions in the oven.
Bake in the oven for 15 minutes until the balsamic vinegar reduces a little and the onions are caramelized.
Serve with your favorite main course.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 98Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 211mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 0g