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Cipolline with Bay Leaf and Golden Raisins

Cipolline with Bay Leaf and Golden Raisins

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant vegetarian side dish features cipolline onions gently simmered in a fragrant white wine glaze. The combination of sweet golden raisins and aromatic bay leaf brings a sophisticated depth of flavour to the small, flat onions, which caramelise beautifully in the pan. As they cook, the onions soften and absorb the syrup, resulting in a rich, glossy finish that balances savoury notes with a delicate sweetness.

Perfect as part of a Mediterranean-inspired spread, these glazed onions pair wonderfully with crisp rosemary flatbread or a selection of hard cheeses. They are versatile enough to be served warm from the frying pan or at room temperature, making them an excellent choice for stress-free entertaining. This recipe is a simple yet refined way to elevate the humble onion into a stand-out accompaniment.

Ingredients for Cipolline with Bay Leaf and Golden Raisins

50g golden raisins
1 matsked socker
1 matsked osaltat smör
350g cipolline or small (1 1/2-inch) white boiling onions, peeled
80 ml torrt vitt vin
1/2 fresh or dried bay leaf
Knaprigt rosmarinflatbröd

How to make Cipolline with Bay Leaf and Golden Raisins

Soak raisins in hot water until ready to use.

Cut out a 10-inch round of parchment paper.

Heat sugar in centre of a 10-inch heavy skillet over medium heat until it starts to melt. Cook, tilting skillet occasionally so sugar melts evenly, until golden brown. Stir in butter, then add onions and cook, stirring occasionally, until they are beginning to brown, about 3 minutes. Add wine, bay leaf, 1/4 teaspoons each of salt and pepper, and drained raisins.

Reduce heat to low and cover onions with parchment, then with lid. Gently simmer, shaking skillet occasionally, until onions are tender, 18 to 20 minutes.

Remove lid and parchment, then simmer, stirring occasionally, until liquid is reduced to a glaze, about 3 minutes. Discard bay leaf. Serve warm or at room temperature.

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