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Cipolline Onions in Balsamic Vinegar

Side Dishes

Serves 4:
400g (14oz) pearl or borettane onions
70g (5 Tbsp) butter
5 Tbsp of extra virgin olive oil
1 cup of Traditional Balsamic Vinegar of Modena
salt (to taste)
sugar (if necessary)


Clean, wash and dry the onions. Place in a sautè pan over medium heat. When the onions begin to brown, add the olive oil and butter and continue browning. Add the Traditional Balsamic Vinegar of Modena and let the onions almost completely absorb the balsamic vinegar then salt to taste. If the balsamic vinegar is too bitter, add one or two tablespoons of sugar. Cover the pan and let cook over low heat for about an hour without mixing. Add water a little at a time if necessary. Half way through cooking, turn the onions one by one. The sauce shouldn't be too liquidy nor too thick. Before serving, pour the remaining sauce over the onions.
This side dish is excellent with boiled meat or with Scaloppine all'Aceto Balsamico.