Burgundy-Glazed Cipollini Onions

Vince Alberici

The Marker Restaurant at the Adam’s Mark Hotel, Philadelphia, PA

Though we were loath to attempt the pancetta-crusted elk tenderloin that Vince Alberici served at the Beard House, the braised cipollini onions that accompanied it are an easy-to-prepare, winning side dish—with whatever they’re served. Cipollini onions are a small, flat Italian onion similar to pearl onions.


  • 3 tablespoons unsalted butter
  • 1 1/2 pounds cipollini onions, peeled (see note)
  • 3 tablespoons sugar
  • 1/2 cup port wine
  • 1/2 cup Burgundy, or other good-quality dry red wine
  • 1/4 cup balsamic vinegar
  • 1/4 cup red wine vinegar
  • 1 bay leaf
  • 4 tablespoons veal stock
  • Pinch salt
  • Pinch cracked black pepper


Melt the butter in a large, ovenproof saucepan over a medium flame. Preheat the oven to 350ºF. Add the onions to the butter and cook for about 20 minutes, until they are nicely browned.

Add the sugar, wines, vinegars, bay leaf, and stock, and bring to a simmer. Place the pan in the oven and cook for about 45 minutes to 1 hour, until the onions are soft. Remove the onions from the pan with a slotted spoon.

Reduce the sauce over low heat until it achieves a slightly viscous consistency, about 1 hour. Season with salt and pepper, and reheat the onions in the sauce.


6 servings