If you have never tried sweet and sour baby onions, you are missing out on something! Introducing Caramelized Baby Onions!

These super tender baby onions are glazed with balsamic vinegar and maple syrup, giving them a delicate caramel flavor. They are perfect as an appetizer but can also be used in many recipes or added to salads, stir-fries, and more!

This 7-ingredient recipe is very easy. You start by peeling the onions. This step can be a bit time-consuming as the onions are small. You can make the peeling easier by blanching the onions for one minute in boiling water and then transferring them to ice water. Personally, I don’t bother and simply peel them directly. The fewer dishes, the better.

Next, sautée the onions in olive oil until they start to brown. This will add extra flavor. Add maple syrup and balsamic vinegar and cook for another 3 minutes or until it coats the onions.

Finally, pour some water into the skillet, cover, and cook for 40-45 minutes until the onions are tender and almost no liquid remains. You can serve the onions warm or let cool, transfer to a jar, and cover with oil to keep them for several weeks in the refrigerator.

These sweet and sour baby onions make a great appetizer but can also be used as a side dish. Serve with Mashed Cauliflower & Parsnip, Sesame Crusted Tofu, or add to salads, sandwiches, or Buddha bowls!

Let me know in the comments if you try this recipe!

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Recipe

Sweet & Sour Caramelized Baby Onions (Cipolline in Agrodolce)

5 from 1 vote

Author: Thomas Pagot

Delicious caramelized baby onions that are soft, sweet, and sour. Perfect as an appetizer, as part of an antipasto platter, or used in salads, sandwiches, and more!

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Prep Time : 20

Cook Time : 55

Total Time : 1 15

Servings 1 pound

Ingredients

Instructions

Start by peeling the onions.
Heat the oil in a large skillet over medium heat. Once hot, add the peeled onions and sautée for 5-7 minutes, or until they start to brown.
Add the maple syrup and balsamic vinegar and cook for another 2-3 minutes, stirring regularly to prevent the onions from burning. Season with salt and pepper, and add the bay leaves.
Pour in the water and cover with a lid. Let cook covered for 40-45 minutes, or until onions are soft. You can test doneness by using a toothpick or knife, the onions should be very soft.
Remove from heat and transfer to a serving plate. You can eat the onions warm as a side with mashed potatoes, roasts, etc, or transfer to a jar, cover with oil and store in the refrigerator for several weeks.
Sweet and sour onions are delicious as an appetizer, as part of an antipasto platter, or used in salads, hummus, sandwiches, etc.

Course : Appetizer, Side Dish

Cuisine : Italian

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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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