Sweet and Tangy Cipollini Onions (Cipollini Agrodolce)

Sweet and Tangy Cipollini Onions (Cipollini Agrodolce)

Share facebook twitter email

Whether served as a side dish or used as a topping for pizza, flatbread or pasta, these sweet and savory cipollini onions offer a delectable treat. Their inherent sweetness and tenderness make them perfect for caramelization in a luscious combination of butter, Just Date Syrup, and tangy-sweet Pomegranate Syrup with a kick of balsamic vinegar. Essentially, this recipe presents a pan-roasted variation of cipollini agrodolce—a delightful blend of sweet and sour flavors, reminiscent of traditional Italian cuisine.

  • Cook 15 min
  • Serves 4 servings

Ingredients

  • 1.5 pounds cipollini onions
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tbsp Just Date Syrup
  • 1/2 teaspoon kosher salt
  • 2 tbsp water
  • 2 tbsp Just Pomegranate Syrup
  • 2 tbsp Balsamic Vinegar
  • 1 teaspoon chopped fresh thyme or rosemary leaves
Instructions
  1. Bring a saucepan of water to a boil.
  2. Add onions to boiling water and boil for 2 minutes.
  3. Drain onions and cool slightly.
  4. Use sharp knife to remove top and peel off skins.
  5. Remove roots but keep stem end intact.
  6. In nonstick skillet, heat butter and oil over medium-high heat.
  7. Wait for butter to stop foaming and start emitting nutty aroma.
  8. Add onions and cook about 5 minutes until brown, stirring occasionally.
  9. Sprinkle onions with Just Date Syrup and salt.
  10. Pour water, pomegranate syrup, and vinegar over them.
  11. Reduce heat to medium-low, cover pan, and cook a few minutes.
  12. Uncover and continue cooking until liquid thickens and forms large bubbles, 2-3 minutes.
  13. Sprinkle with thyme and serve.
by Caitlin Heinz