Glazed Small Onions

9 Reviews
100% would make this recipe again

Small «cipollini» in a sweet & sour sauce.

A good accompaniment to grilled meats and roast beefs.

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Preparation : 5 min Cooking : 10 min
130 calories/serving

Ingredients

8 cipollini onions (borettana) 220 g
2 tsp butter, unsalted 9 g
1 tbsp olive oil 15 mL
1 tbsp sugar 12 g
1 tbsp wine vinegar 15 mL
1/4 cup water, approximately 65 mL
1 pinch salt [optional] 0.2 g

Before you start

For best results, use the Italian onions known as cipollini (round-shaped, flat, about 3-4 cm in diameter). If they are not available, you may replace them with pearl onions.

Method

  1. Clean the cipollini as you would clean regular onions. Leave them whole.
  2. Heat the butter and oil in a saucepan over medium-low heat. Add the cipollini and sauté 2-3 min, stirring gently, until lightly golden. Add the sugar, vinegar, and about 2 cm of water.
  3. Cook over medium heat, uncovered, about 10 min, until the cipollini are softened. If too much liquid is remaining at the end, reduce it over high heat and caramelize the cipollini. Serve.

Observations

Cipollini may be prepared in advance and let stand at room temperature, to be warmed up in a few minutes just before serving.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

130

Fat

7 g

11 %

Saturated 2.3 g
+ Trans 0.1 g

12 %

Cholesterol

10 mg

Sodium

10 mg

0 %

Carbohydrate

14 g

5 %

Fibre

1 g

4 %

Sugars

12 g

Net Carbs

13 g

Protein

1 g

Vitamin A

2 %

Vitamin C

9 %

Calcium

2 %

Iron

2 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats 1 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

9 Reviews (8 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Side dishes | Italian

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

I'll have to try this with the cipollini...I still had pearl onions and it was good, but I have a feeling it'll be better with the onions specified. Also think this would be interesting tossed with mushrooms.

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