Chef Big DA sophisticated side of melt-in-your-mouth cipollini onions, cold-smoked and confit in thyme-scented oil, finished with a sharp agrodolce glaze and creamy burrata.
Preheat your smoker to 225°F (107°C) using cherry or apple wood for a delicate smoke profile.
Place peeled cipollini onions in a small oven-safe dish or copper saucier. Cover completely with olive oil, thyme sprigs, and smashed garlic.
Place the dish in the smoker. Let the onions confit in the oil while absorbing the smoke for about 60 minutes, or until tender when pierced with a knife.
Ensure the onions stay submerged to prevent them from drying out.
While onions smoke, render the pancetta in a small skillet until golden and crispy. Drain on paper towels.
In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat until reduced by half and coats the back of a spoon with a glossy viscosity.
Remove onions from the oil using a slotted spoon. Toss gently in the balsamic-agrodolce reduction.
Plate the glazed onions, scatter with crispy pancetta and burrata crumbles. Finish with a pinch of flaky salt.
The secret to this dish is the low-and-slow confit. We aren't just boiling onions; we're creating a lipid-based flavor infusion. The cipollini earns its smoke ring swagger by absorbing the cherry wood essence while submerged in oil, ensuring it stays succulent rather than becoming a charred mess. Keep it classy, keep it smoky.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.