Balsamic-glazed cipolline from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

  • cipolline onions
  • balsamic vinegar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on December 05, 2025

    I discovered that the Cipolline al Aceto Tradizionale recipe that I procured off of the Food Network website (no longer on there) is pretty much the same as this recipe with a few differences (both are Batali recipes): for 2 lbs of onions, the olive oil is 2Tbsp, butter is 1.5Tbsp, and there is 1 tsp chopped fresh rosemary added. This recipe is fabulous, and a great addition to a antipasti course. The sweet balsamic reduction (I use half the sugar) is also great with ricotta. In this book, he only calls for .5lb cipolline--do yourself a favor and make at least 1lb (or more)!

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