Anne's Blog

A Recipe: Cipolline in Agrodolce

Date: June 6, 2017 - categories: , - 1 Comment

What a surprise to discover that those small flat onions we call “cipolline” here in Italy, are indicated in U.S. onion guides as an Italian variety – with the same name: “cipolline onions.”

Here’s a simple, easy recipe for enjoyment of these cipolline:

Cipolline in agrodolce


  • a dozen or more cipolline
  • a few bay leaves
  • Extra-virgin olive oil
  • salt, pepper, q.b. (“quanto basta” or as much as you need)
  • balsamic vinegar, q. b.

Wash the onions and then steam just a few minutes in a double boiler so that skins easily slip off. Peel steamed onions:



Saute’ gently peeled cipolline in olive oil with bay leaves:


Raise heat a bit so that onions will caramelize, adding balsamic vinegar, salt and pepper, q. b.:


When the cipolline in agrodolce are tender, serve…..and enjoy. Buon appetito! (Hint: a perfect complimentary side dish to a pork roast – but not only!)
Optional: rather than use balsamic vinegar, stir a bit of sugar into wine vinegar and use this for the agrodolce mixture.


Read about – and see! – another way to enjoy onions, purple ones
Click here for more recipes

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