Italian Baby Onions

"This is a recipe Huey made today serving it with a grilled steak and a wedge of lemon - looked delicious but could be served as a side to any meat."
photo by lazyme photo by lazyme
photo by lazyme
photo by Debbwl photo by Debbwl
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
Ready In:
1hr 15mins


  • 24 -30 baby onions (peeled)
  • 12 cup chicken stock
  • 14 teaspoon salt (or to taste)
  • 14 teaspoon pepper (or to taste)
  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons parsley (finely chopped)


  • Preheat oven to 180C fan forced (200C normal/conventional).
  • Put the onions in a gratin (or baking) dish that is just large enough to hold them in one layer.
  • Pour over the stock and sprinkle with seasonings, sugar, balsamic and oil.
  • Cook in the oven for about 1 hour or until tender, tossing every now and then.
  • Serve the onions with a sprinkling of parsley.

Questions & Replies

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  1. lazyme
    Yum! I couldn't find fresh baby onions at the store, so used frozen onions. I needed to cook them for about 15 minutes longer to get them tender. Really nice flavor and glaze. These were great as a side dish with chicken and rice. Thanks Pat for a nice keeper. Made for Best of 2010 Tag.
  2. Chef Buggsy Mate
    Made this for my daughter and I to enjoy this Christmas since we are the only members in the family who really enjoy onions. Unfortunately we found them to be too sweet to eat as a side dish. I will try playing with the recipe a bit over time and see if I can come up with something a bit more savory.
  3. Debbwl
    Delicious!! These sweet little onions were so tender and the cooking sauce reduced to a very yummy glaze. Was going to try and make this recipe using frozen baby onions as some times the store has them and sometimes they don't but I got lucky and they had just exactly 24 baby onions. Did use Splenda brown in place of regular brown sugar and for the occasional tossing I stirred every 15 minutes. Very pleased to be placing this recipe into our favorites file. Thanks so much for the post.
  4. Maito
    These were really delicious. I used baby red onions and left the sugar out for our tastes - they are so naturally sweet. I was worried it would be too much broth, but it cooked out by the end. Allow at least a half hour to prep the onions, peeling them is time consuming. DH said this was like a side dish from a fancy restaurant! Fed two for us.
  5. Leggy Peggy
    These amazing onions make me weak at the knees. This recipe is going straight into my Top 100! My 16 onions fit nicely into a 20cmx20cm pan. I made all the sauce, and decided to combine all its ingredients with the chicken stock. So I stirred the brown sugar and other items into the stock and then poured the lot over the onions. During the cooking, I shook the pan regularly to make sure everything was well coated. This is a much, much better recipe for caramelised onions than the one I've always used, so this is my new go-to. I love it, love it, love it! Thanks so very much for posting.


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