Glazed Cipolline

Preparation info
  • Makes

    1½ Cups

    • Difficulty


Appears in
Cheese Obsession

By Georgeanne Brennan

Published 2013

  • About

If you like the taste of smoky chipotle chiles, you’ll love these bitesized citrus-and-chile-scented onions. I use them as often as I use my homemade pickles, as an accompaniment to cheese plates, tucked into sandwiches, or as part of a mixed antipasto.


  • 30 cipolline onions, about 1–1½ inches (2.5–4 cm) in diameter, or pearl onions


Bring a saucepan three-fourths full of water to a boil over high heat. Add the onions and blanch for 2 minutes to loosen the papery skins. Drain and rinse under running cold water. Slip off the skins, then trim only the tip of each root, leaving the base intact. This helps the onions hold their shape during cooking.

In a sauté pan just large enough to hold the onions in a single layer,