Recipe Summary

35 mins
45 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • In a large skillet heat oil over medium heat. Add cipollini; cook about 10 minutes or until golden brown, turning occasionally. Remove cipollini from skillet. Add bay leaves, thyme, and peppercorns to skillet. Cook for 2 minutes. Stir in vinegar, water, sugar, and salt. Return cipollini to the skillet. Reduce heat to low.

  • Cut a circle of parchment paper the same diameter as the top of the skillet. Cut an "X" in the center of the circle. Lay the parchment paper circle directly on top of the cipollini in skillet.

  • Cook for 45 minutes to 1 hour or until cipollini are tender but not too soft (they will continue to cook as they rest in liquid). Cool in the cooking liquid. Serve at room temperature.


Look in the produce section of large supermarkets or at an Italian specialty market for cipollini. If you can't find them, you can use fresh pearl onions instead.

Nutrition Facts

85 calories; fat 5g; saturated fat 1g; carbohydrates 9g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 6g; protein 1g; vitamin c 4.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 12.1mcg; sodium 394mg; potassium 96mg; calcium 20.2mg; iron 0.2mg.