Recipes Side Dishes Vegetable Side Dishes Roasted Vegetables Roasted Cipollini Onions with Sherry Vinegar 5.0 (5,264) Add your rating & review Roasted and glazed in sherry vinegar to bring out their natural sweetness, squat Italian cipollini onions are the perfect side dish for a thick steak. To make this simple dish more quickly, look for prepeeled cipollini in the produce section of specialty-food shops. More Terrific Side Dishes By Matt Molina Matt Molina Matt Molina is the co-owner of Los Angeles restaurants Everson Royce Bar, Hippo, and Triple Beam Pizza. Molina co-authored The Mozza Cookbook with Nancy Silverton and won the 2012 James Beard Award for Best Chef: Pacific for his work at Silverton's restaurant Osteria Mozza. Food & Wine's Editorial Guidelines Updated on January 12, 2023 Rate PRINT Share Trending Videos Close this video player Active Time: 30 mins Total Time: 1 hr Yield: 4 Ingredients 1 ½ pounds cipollini onions ¼ cup extra-virgin olive oil 1 tablespoon thyme leaves 1 teaspoon sugar ¼ cup plus 2 tablespoons sherry vinegar Salt and freshly ground pepper Directions Preheat the oven to 425°. In a large pot of boiling, salted water, cook the cipollini until just tender, about 3 minutes. Drain and cool under cold running water. Trim and peel the onions and pat dry. Transfer the onions to a large ovenproof skillet and stir in the olive oil, thyme leaves, sugar and 1/4 cup of the sherry vinegar. Bring to a simmer over moderate heat. Cover the skillet with foil and roast the onions in the upper third of the oven for about 20 minutes, until soft. Remove the foil and roast the onions for about 10 minutes, basting a few times with the juices, until lightly glazed. Transfer the skillet to the stove. Add the remaining 2 tablespoons of sherry vinegar and stir over moderate heat until the onions are richly glazed, about 2 minutes. Season with salt and plenty of pepper and serve. Make Ahead The glazed onions can be refrigerated overnight. Reheat gently. Originally appeared: March 2009 Rate It Print