Balsamic Glazed Cipollini Onions, and a HUGE, HUGE Thanks!!

Sharing is caring!

Before I get on to these cute little cipollini’s, I have to share some good news with all of you.

Last week I was contacted by a wonderful woman from the Chicago Tribune, saying that they wanted to feature me as “Blogger of the Week” on their “Chicago’s Best Blogs” website, and would I be interested!! Are you kidding me! Did you say, THE Chicago Tribune?? Needless to say I was in complete shock, I must have read the email 10 times before I responded, called every family member I have in a matter of 10 minutes, and I’ve been buzzing ever since.

I just want to say “Thank You” to the Chicago Tribune, I’m truly honored, and proud to display my badge!

And now on to these little gems!

Cipollini onions, pronounced “Cheep-oh-lee-nee” originated from Italy,but now you can find them all over the states. I’ve seen them in regular and specialty stores, and of course always at my Italian markets around here. Although they can be a little expensive at times, they’re worth the special treat. They have an intense sweet flavor that especially comes out when you roast them. Which is my favorite way to eat them.

Their flat and saucer shaped with a thin, paper like skin, just remove the skin and trim the ends.

When you roast these with balsamic, it becomes a rich, syrupy glaze that flavors and caramelizes the entire onion The taste is phenomenal!!

Place them in a hot oven around 400 degree’s, drizzle with olive oil, salt and pepper, fresh thyme and a good balsamic vinegar, roast them till tender and caramelized, if the glaze seems to be cooking down to fast, just lower the oven to 350.

Picture a nice grilled steak with these on the side, or some grilled chicken, chops, or even a roast. Either way, I’m sure you’re gonna love them!

Buon Appetito!!

Print Friendly, PDF & Email

Sharing is caring!

Italian Sauces My Way E-Book


  1. I love these! And you’re right about them going well with so many things. But on to bigger and better things. GREAT NEWS about being featured in the Tribune. What an incredible opportunity and it couldn’t have happend to a more deserving bloggy buddy! Congratulations! Please, please post a link to the article so those of us far, far way can read it too!

  2. Marie, again congrats…you’re very deserving of this acknowledgement and as I told you (and as seen again with this post), the proof is in the gorgeous, delicious food.

  3. Congratulations! and what an honor, I can just imagine how your feeling 😉

    Those chipollini onions, look fantastic!!

  4. Auguri Marie! I don’t know which is more amazing…these glazed onions or the Tribune write-up. You deserve the praise!

  5. Why are you amazed??? I am amazed that it took them so long to ask you!!!! Your onions looks so divine. I made this a while back and everyone was amazed at the simple ingredients and the stunning results.

  6. Congrats again on the recognition, you are very deserving of any and all awards you are given. As for onions, I love grilled onions of any kind, even plain old yellow onions. But these onions look so delish, I could gobble up all of them.

  7. My Girl! Im still tinkled buzzing with excitement over this. Kepp cooking , creating, and being Fabulous.More good things are coming.
    I want those onions.

  8. Fantastic news and fantastic-looking roasted onions!

  9. Congratulations!
    I had just logged on to get your Pasta Salad recipe – I’m making it today, for our 4th of July party.
    Love the onions! I sometimes have trouble finding cipollini’s in my grocery. So, I have used regular onions in the past, but the cipollini are way better.
    Your recognition is much deserved!

  10. I’ve been looking through your archives for a few weeks now and admiring all this food – it all looks delicious! I found you while doing a Google search for baked ziti recipes. Thank you for sharing your recipes.

    Congratulations on your recognition by the Chicago Tribune!

  11. First, a big Congrats on your recognition by the CT !! WTG!!

    Love these onions, I have seen them in our market, will have to try them roasted this way … look delish.

  12. YAY for YOU Marie – how cool to be recognized as one of Chicago’s Best Blogs. I wholeheartedly concur.

    Those little gems rock!

  13. Congratulations Marie!!!!
    Those onions look fabulous as usual.
    Happy Fourth of July,

  14. How deserving you are of such a plug and what a nice bunch of cipollini. Auguri!

  15. Marie- you so deseerve this and many more accolades!
    I give you my vote any time 🙂
    I’m so happy for you!!!

    Yummy onions too.mmmm

  16. Congratulations, very well deserved!
    Keep going;)

  17. Congratulations, and as others have said, well-deserved!

    I LOVE cipollini onions and this looks like a gorgeous treatment of them. Wonderful.

  18. Love your blog; beautiful photography!

  19. They probably taste as good as you make them look Marie…just beautiful pics. Also congrats on your recognition in a major GO GIRL:D

  20. CONGRATS Marie…what great news this is!! Woohoo…BLOGGER OF THE WEEK…way to go my dear!! And I LOVE these chee-poh-lee-nee onions…tried to snatch a bite…& couldn’t :0(!!

  21. Congratulations!!! Oh my! The Chicago Tribute is not just a local paper, it’s VERY International! (As I’m typing this, I’m thinking “duh, of course you know this.”) Way to go. Every bit of this honor is well-deserved. You have an outstanding blog with beautiful photographs, informative & interesting posts, and all of your recipes are mouth-watering brilliant. I’m very happy for you! This calls for a celebration…. Nordstroms might be having a shoe sale.

    xoxox Amy

    P.S. Those cipollinis look gorgeous.

  22. YAY!!!!!

  23. Congratulations, Marie! That is such exciting news! It couldn’t happen to a nicer and more deserving blogger!

    BTW, the cipollini look great!

  24. I can totally feel your excitement at being chosen as Blog of the Week! What a FUN, FUN thing to happen to you. Your blog is completely deserving of this recognition. Kudos to you!

    These onions are truly droolworthy. Now go celebrate with a great big cannoli and a glass of Prossecco!

  25. CONGRATS!!!! So well deserved I would say! I mean who wouldn’t want to read your blog full of tasty treats like these little beauties!

    We just got a bag of these for kebabs and Roberto was cracking up since Cipollini means onion in Italian, it is “Onion Onions”. Too funny!

  26. Well it’s about time I say!!! I am so very happy for you. Congratulations!!! I am glad that what I know in my heart and see on your blog everytime you post has been recognised by powers that can truly make your work into more of a success.


    You deserve this wonderful award very much, and you know how happy it made me to see it on your blog 🙂

    I love to cook with balsamic vinegar — your Cipollinis look delicious!
    Hugs, Pat

  28. Oh wow, Marie I’m so thrilled for you!! You so deserve it, your recipes are always amazing, these look devine and I love the photos, they’re fab!! Congrats again!

  29. Thanks, each and everyone of you!

    Joanne, Peter, Lucy, Rowena, Nina, Jo, Courtney, Eating club, Michelle, fried Chkn, OhioMom’ Lori Lynn, Mary, Bella, Gabi, Odete, Jen, Arlene, Val,Deeba, Amy, Maryann, Susan, Lori, Jenn, Cynthia, and Pat!

    xoxo, Marie

  30. Congratulations on your recognition by the Tribune!

    The onions sound fabulous!

  31. Auguri, Congratulations you so deserve this prize

  32. Congratulations!!!!!! So well deserved.

  33. From one Blogger of the Week to another, a hearty congrats! I love your site and will bookmark it.

  34. What an honor Marie! Your site is absolutely worthy of the Chicago Tribune. Congrats and your recipe looks incredible as usual!

  35. A ‘Hugemungous” hug to you Marie!! I am thrilled for you and LOVE your new Chicago Tribune badge! 🙂
    The cipollini look gorgeous! The melding of the glazing and onion must taste so divine! Yum!!

  36. Congratulations! I don’t think I have ever had cipollini onions. They certainly look good!

  37. Congrats on the well deserved honor. The onions look perfectly smashing. I’m going to try out that cannelini bean salad, too.

  38. Congratulations! Wow, The Chicago Tribune! These onions looks so good! I haven’t seen cipollini’s in a long time, and I broke out into a big smile the minute I saw your pictures. I’m going to keep an eye out for these so I can prepare your recipe! Yum!

  39. Great looking onions! I can see why you were distinguished by the Trib. Congrats!

  40. Waw, congrats for the badge, Marie, your blog is really great!!!
    I love onions cooked in every way, fortunately in Italy we have a lot of varieties to choose, I love the red ones from Tropea for the salad (yummm, with borlotti beans and tuna are wonderful for the summer meals), but I also like the yellow ones and white ones, especially if cut in two pieces and cooked in the oven with extra virgin olive oil, salt and pepper =)
    Thanks for being so close to my in this important moment of my life, I like to share my feelings and shots of what happens in my life(I just published three mosaics of pics which I took during the first part of the relocation, if you want to see them), thanks a lot!!

  41. Hey Marie, congratulations! How cool is that? I’ll have to look up the Chicago Trib on line and see if I can catch you there.

  42. Hi Marie!

    I have an award for you on my blog today, brcause you are “just plain fun to read’!

    Hugs, Pat

  43. Really congrats, you have a wonderful Blog and nice recipes!!!!besos and a big hug, Gloria

  44. Oh wow, congratulations! What an honor that is and of course is well deserved!

  45. BRAVA!!! Tanti complimenti!!!!!!!

    And many congrats for your cipollini too!!! YUM!!

  46. Congrats on the honor. Very cool.

    These cipollini look yummy. They would be great as part of an antipasto plate.

  47. Mmmm… my mouth is watering over those cipollini photos — and congrats on being recognized by such a reputable publication!

  48. Those onions look out of this world, and I’ve got to try roasting them like that right away.

    CONGRATULATIONS on being chosen by the Tribune!!! That’s so wonderful! Your beautiful blog certainly deserves the accolades. Thrilled for you.

  49. Firstly Congrats! I hopped over from Pat and so glad I found this blog, how exciting … all these food !!

  50. I love your new banner.Well done.

  51. Just wanted to let you know, I roasted some Kohlrabi and radishes using this method … the food critic loved them!

  52. Wow! Congratulations! I am so happy for you. What an exciting email to receive. Love the new head and all the white space.

  53. Ooooo love the new look!!

  54. Many Congratulations, I am not surprised, your blog is wonderful and oh so delicious. Kathy.

  55. Congrats, you deserve it! I’ve been super busy lately and have gotten behind on my blog reading, but yours was one I had to stop and take the time to catch up on. I haven’t seen their “best blogs”, but I’ll have to check it out!

  56. congratulations on the Tribune write up! An honor indeed! How great is that!

    I love love these onions. they’re gorgeous!

  57. Thank you so much. I did not know hte recipe was that simple. They are my favorite!

  58. And now congratulations on the Williams-Sonoma Blog! I have to make these soon. They are so yummy!

  59. Blogger: PROUD ITALIAN COOK – Post a Comment nsavtc fbwhmen emewdq kit entretien bottes ugg bottes ugg bottes ugg a marseille cophkhj souxllxh bottes ugg plumdale ugg paris bottes ugg des stars wrsztpi eswig bottes ugg remise ugg france bottes ugg neige tnpztpam モンクレールレディースダウンジャケット モンクレール 2012 モンクレー ダウンジャケット igiucrow

  60. Was wondering about how long to cook these?

  61. Made these tonight and they were incredible! The only problem was I didn’t buy nearly enough. They were gobbled up !