Roasted Cipollini Onions with Thyme

Roasted Cippolini Onions
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Roasted Cipollini Onions with Thyme are easily prepared. They are perfect as a vegetarian starter or as a great accompaniment to steak or poultry.

Pronounced chip-oh-LEE-knee, this is an Italian heirloom onion variety. Their name, in Italian, means β€œlittle onion”. Cipollini is a more uncommon variety of onion. I bought these from the Adelaide Central Market but I have seen them in good greengrocers and some supermarkets. Believe me, they are worth seeking out. Whilst more expensive than regular onions, they are worth paying a little more to have as an occasional treat.

The onions are a flat, saucer shape with thin, papery skins. These onions contain more natural sugar than regular white or brown onions. As such, I love to enhance their flavour by roasting. They caramelise beautifully. You will find the onions become incredibly soft and sweet. To balance the caramelisation I have added the savoury flavour of thyme.

To prepare the onions –

Firstly, it is necessary to peel them. To begin with, this can take a little more effort than a regular onion. (The thin, papery skins should be gradually eased off.) Toss the onions with fresh thyme and olive oil, season with salt and freshly ground black pepper and roast in a hot oven until they’re tender.

I like to serve the Cipollini on a bed of rocket, drizzled with Balsamic Glaze and some fresh goat cheese. The mild acidity of the goat cheese beautifully complements the sweetness of the onions.  The addition of the Balsamic Glaze makes this a sophisticated dish. The resulting platter is aesthetically pleasing. The beautiful Cipollini, rich with caramelised flavour, sit on a bed of mildly bitter greens, the Balsamic Glaze is drizzled across and small cubes of fresh goat cheese are randomly scattered.

I adore this dish of caramelised onion sweetness; I think you will too.

Xx Alex and Faye

P.S. Love vegetables as much as we do? Give our Baked Stuffed Mushrooms a try!

5 from 27 votes

Roasted Cipollini Onions with Thyme

Caramelised, sweet, roasted Cipollini onions are served on a bed of rocket, topped with small cubes of fresh goat cheese and drizzled with Balsamic Glaze. They are perfect as an appetiser or as a side dish.

Course Entree, Side Dish
Cuisine Italian, Mediterranean
Keyword delicious, easy, entree, gluten free, onions, roasted, side dish, simple, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3 people
Calories 185 kcal
Author Alexandra


  • 3 Cipollini Onions about 270 grams
  • 3 tbsp olive oil extra virgin, divided
  • 6 stalks fresh thyme
  • 50 gm rocket leaves more if you desire
  • sea salt and black pepper to taste
  • 40 gm fresh goat cheese cut into small cubes
  • 1 tbsp balsamic glaze


  1. Preheat oven to 200 Degrees C (400 F).

  2. Remove the thin, papery skins of the Cipollini. 

    Trim the root, but leave most of it on so the onion retains its shape.

  3. In a small roasting tin or cast iron skillet, toss the Cipollini and the fresh thyme with 2 tablespoons of extra virgin olive oil. 

    Season the Cipollini with sea salt and freshly ground black pepper.

  4. Put the roasting tin or skillet in the preheated oven. Roast the Cipollini for about 35 mins, turning several times to ensure the sides brown evenly.

  5. Test with a skewer or the point of a sharp knife to ensure they are cooked. Remove from the oven.

  6. Place rocket on a serving platter. Arrange onions on the rocket and scatter over the cubed goat cheese. 

    Drizzle with the remaining tablespoon of extra virgin olive oil and Balsamic Glaze.

Recipe Notes

*You could use a commercial variety of Balsamic Glaze. However, our recipe is simple to make and contains just two ingredients. I ensure that I always have a bottle of Balsamic Glaze on hand. It is a very useful condiment, brightening and complementing the flavours of many dishes.

*This recipe is easily customised. Make larger quantities by easily doubling or tripling the ingredients. Omit the rocket and goat cheese if you would prefer to serve the Cipollini alone, drizzled with Balsamic Glaze, alongside a steak.

Nutrition Facts
Roasted Cipollini Onions with Thyme
Amount Per Serving
Calories 185 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 55mg2%
Potassium 117mg3%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 630IU13%
Vitamin C 7.9mg10%
Calcium 60mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted Cipollini Onions with Thyme
Roasted Cipollini Onions with Thyme
Gluten Free Roasted Cipollini Onions with Thyme - It's Not Complicated Recipes #onions #roastedvegeteables #glutenfree#vegetarian #cipollini #thyme #sides #entree #starter
Gluten Free Roasted Cipollini Onions with Thyme - It's Not Complicated Recipes #onions #roastedvegeteables #glutenfree#vegetarian #cipollini #thyme #sides #entree #starter

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About the Author


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I'm Alex – a passionate foodie and writer. I love sharing delicious and simple recipes to inspire you in the kitchen. Try a recipe? I'd love to see your creations! #itsnotcomplicatedrecipes

110 Comments on “Roasted Cipollini Onions with Thyme”

  1. 5 stars
    I like how this recipe is easy to prepare only 10 mins and the calories intake is kind of low. Great for my diet.

  2. 5 stars
    Very interesting! It looks yummy for sure, and anything with goat cheese is a winner in my book!

  3. 5 stars
    These sound so wonderful, I love any roasted veg and herbs are a must. Thyme, rosemary and oregano are my favourite to add.

  4. 5 stars
    MMmmm. I have a good steak in the refrigerator waiting for the right sides and I think this one is it. Thank you!

  5. 5 stars
    That recipe is so simple and easy to make but it really delicious, I will def try that.

  6. 5 stars
    These look incredibly delicious and really do look as if they’d make the perfect side. I love thyme, its a great herb to use in dishes.

  7. 5 stars
    I love onions, but I never heard of these. But I need to look for them because I think you are right. They would be perfect next to a great steak.

  8. I don’t remember ever seeing these onions in the store, but I will be on the look out now! That looks amazing!

  9. This is definitely a new recipe for me. Haven’t encountered this. But i bet it tastes good.. I love those white onions.

    1. Hi Daphne! Yes, it has a fantastic aroma πŸ™‚ You may prefer to just have the salad with the balsamic glaze if you are making this dish for others. πŸ™‚

  10. 5 stars
    Sooooo yummy! And with goat cheese – DELICIOUS! Thank you for sharing – going to try for dinner.

  11. Looks scrumptious! I’ve never had roasted vegetables with onions as the main ingredient before. Can’t wait to try it πŸ™‚

  12. Pingback: Balsamic Glaze - It's Not Complicated Recipes

  13. Pingback: Piedmontese Roasted Peppers - It's Not Complicated Recipes

  14. This is my first time hearing of cipollini onions, but they (and this recipe) look fantastic!!! I love onions paired with ribeye steak! Will try to make these.

  15. 5 stars
    I thought I’d tried every recipe there could possibly be with onions but you’ve thrown a new recipe at me. I can’t wait to try this. I love dishes like this for brunch and I know I’m really going to enjoy this.

  16. Never knew onions can look this yummy! Now that I’m older I’m already come to like onions. This is perfect.

  17. Looks like a delightful dish to try. I really love the simplicity and the distinct taste this has. My mouth is watering already.

  18. 5 stars
    eek, I don’t like onions. However my step mom is a huge fan and loves to cook, I’ll show her this and I’m sure she’ll try it out.

  19. 5 stars
    Roasted onions are seriously SOOOOOO GOOOOOD!!! I am going to try your recipe this weekend when we BBQ!

  20. 5 stars
    This recipe is perfect, luckily I already have a goat cheese and olive oil, my sister bought it from an outing and she’s thinking how to consume it.

  21. I put thyme in almost all my food ? but never tried thyme and onions. To be honest not really a fan of onions but still thanks for the recipe

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