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Balsamic-Glazed Cipollini Onions

Looking for the perfect side for a grilled steak or chop? Look no further than these tender braised onions with a great sweet/sour/savory flavor from balsamic vinegar, a whisper of honey, and our rich brown stock. They're also delicious with cheeses, in sandwiches and salads, or for topping a pizza.


  • 2 tablespoons Graisse de Canard Gold® or unsalted butter
  • 2 pounds cipollini onions (or boiling onions), peeled (see note below)
  • Salt and ground black pepper
  • 3 tablespoons balsamic vinegar
  • 3/4 ounces Glace de Viande Gold® dissolved in 2 cups hot water
  • 2 teaspoons honey
  • 3 sprigs fresh thyme, tied together with kitchen string


  1. Melt the Graisse de Canard Gold® in a large, heavy skillet over medium heat.  Add the onions, stem side down, and cook until they have browned, 2-3 minutes.  Turn them and brown the on the other side, about 2 minutes more; season with salt and pepper.
  2. Add the vinegar, diluted Glace de Viande Gold®, honey, and thyme; stir to combine and bring to a simmer.  Cover the skillet, reduce the heat, and simmer until the onions are crisp-tender, about 10-12 minutes.
  3. Uncover the skillet and continue simmering, stirring occasionally, until the onions are very tender and the liquid is almost syrupy, about 25-30 minutes.  Remove the thyme sprigs and serve.

Additional Tips

In some markets,you can find cipollini onions already peeled.  However, if you need to peel them, here's how: immerse the onions in a large pot of boiling water for about 3 minutes, then remove them from the water and let them cool a bit.  Cut off the root ends, then remove the peel.

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Classic French Stocks and Sauces