Mixed Onion Agrodolce

The combination of shallots, cipollini onions, and pearl onions delivers a lovely contrast of shapes and texture; feel free to simplify by using just one type of onion. Dried plums add a jammy sweetness and make this dish a perfect pairing for rib roast or turkey.

Mixed Onion Agrodolce Recipe
Photo: Caitlin Bensel
Total Time:
25 mins


  • 5 tablespoons unsalted butter (2 1/2 ounces), divided

  • 6 shallots, halved lengthwise, root ends trimmed and left intact

  • 10 ounces cipollini onions, halved lengthwise, root ends trimmed and left intact

  • 2 teaspoons finely chopped garlic

  • 2 tablespoons (1 ounce) dry sherry or white wine

  • 1 (15-ounce) package frozen pearl onions, thawed and patted dry

  • 1/3 cup sherry vinegar

  • 1/3 cup white wine vinegar

  • 1/4 cup honey

  • 1 tablespoon fresh thyme leaves, plus more for garnish

  • 1 1/2 teaspoons kosher salt

  • 1/2 cup quartered pitted prunes


  1. Melt 2 tablespoons butter in a large skillet over medium-high until sizzling. Add shallots and cipollini onions; cook, undisturbed, until bottoms are lightly browned, 3 to 4 minutes. Shake pan to loosen; cook, stirring occasionally, until crisp-tender when pierced with a knife, 3 to 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat.

  2. Pour sherry into skillet, scraping bottom of skillet to loosen browned bits. Stir in pearl onions, sherry vinegar, white wine vinegar, honey, thyme, salt, and remaining 3 tablespoons butter. Bring mixture to a boil over high. Reduce heat to medium-high; simmer, stirring often, until onions are lightly glazed, 5 to 7 minutes, adding prunes during last 2 minutes of cooking. Transfer to a serving bowl; garnish with thyme.

Make Ahead

This recipe can be prepared and refrigerated up to 1 day ahead. Reheat gently before serving.


If desired, this recipe can be prepared by substituting an additional 15-ounce package of frozen pearl onions for the cipollini onions and shallots.

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