Cipolle Caramellate / Caramelized Onions

I adore caramelized onions! Their sweet taste is a perfect contrast for game meats, poultry or even fish. I confess, I enjoy them all by themselves! They make a great hostess gift too!


  • 1 pound small white boiling onions
  • 2 tsp sea salt
  • 1/4 pound pancetta, diced
  • 1 tsp olive oil
  • 1/2 cup sweet Marsala wine
  • 1/4 cup honey


  1. Place the onions un-peeled in a 2 quart saucepan. Cover with water; add the salt. Cover the pot and bring to a boil. Reduce the heat to medium and cook the onions just until a knife is easily inserted into them. Drain them in a colander and set aside. When they are cool, slip off and discard the skins. set the onions aside.
  2. Cook the pancetta in a sauté pan with the olive oil and when the pancetta is soft, add the onions and the wine and cook until the wine is almost evaporated. As soon as the wine has evaporated, stir in the honey. Cook slowly over medium low heat, turning the onions occasionally until they are glazed looking. Remove the onions to a bowl and serve them warm as an accompaniment to meats and poultry.
  3. Cook’s secret: store onions in a cool, dark but not cold spot. This will prevent them from sprouting and spoiling.

This recipe was featured on Season 10 - Episode 1009.

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