Small Onions in a Balsamic Vinegar Reduction

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Small Onions in a Balsamic Vinegar Reduction

Your guests will be fighting over these tangy onions! Remember to provide plenty of bread to mop up the delicious caramelized sauce coating them. At our cooking school in Tuscany, this side dish is one of the biggest hits!

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 1 hour 15 minutes
  • Yield: 10


  • 700 g (1 1/2 lb) small white pickling onions, peeled
  • 2 tablespoons sugar or clear honey
  • Half cup balsamic vinegar (or mixture of balsamic and wine vinegars, to taste)
  • 1/2 litre (1 pint) cups vegetable stock


  1. Trim the onions of any remaining peel and hairy bits.
  2. In a heavy pan, brown the onions in a little olive oil, turning them over, until they are golden.
  3. Mix the vinegar and sugar/honey well.
  4. Add the mixture to the onions and cook for 5 minutes on a medium-high heat, stirring continuously.
  5. Cover (no more) with vegetable stock, cover the pan and cook on a slow heat for 45 minutes, adding a little more stock gradually as needed. You should aim for a thick syrupy coating on the onions.

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