How to Smoke Cipollini Onions for Sweet, Caramelized Flavor

Our easy, delicious Smoked Cipollini Onions are a perfect, versatile side: serve them next to a thick grilled steak, chop them into pasta or an omelette, or use them wherever you want a sweet, smoky onion boost.

Traeger Smoked Cipollini Onions

Cipollini onions are small, flat, and naturally sweet, which makes them ideal for roasting, braising, smoking, or eating raw in salads. The Italian name “cipollini” literally means “little onions.”

Smoking cipollini onions deepens their flavor, adding a caramelized, slightly smoky edge that transforms them into a standout side dish. This guide walks you through a straightforward method to make tender, glazed smoked cipollini onions at home, along with tips for substitutions, storage, and serving.

Get 75+ of my favorite Traeger recipes—a great reference if you like smoked and grilled dishes.

Recipe Shopping List

Before you cook, pick up the basic ingredients below. Exact amounts are listed in the recipe card further down.

• Cipollini onions
• Butter
• Olive oil
• Sherry vinegar (or champagne/balsamic vinegar)
• Honey
• Salt
• Dry white wine

Pair these with a tomahawk ribeye or any hearty, grilled cut for a classic steakhouse-style plate.

How to Make This Recipe (Overview)

Here’s a concise overview so you know what to expect. Follow the full recipe below for exact measurements and timing.

1. Preheat your smoker or pellet grill to 300°F.
2. Prep the onions: peel them and trim the root ends. Place them in a grill-safe baking dish coated with a little olive oil and butter.
3. Roast the onions for 30–45 minutes until the bottoms are golden and caramelized. Flip and brown the other side, another 20–30 minutes as needed.
4. Glaze by combining vinegar, honey, salt and white wine. Pour the mixture into the pan, increase heat slightly, and continue cooking until the onions are fork-tender and the liquid reduces into a glossy glaze. Spoon the glaze over the onions occasionally.
5. Serve warm. These onions are excellent as a side, chopped into sauces, stirred into eggs or casseroles, or used as a pizza topping.

Try them with smoked pork chops or grilled London broil for a complete meal.

Recipe FAQ

Serve with grilled steak, pork, or roasted vegetables for a balanced plate.

More Recipes to Try

• Smoked Bacon Ranch Cream Cheese
• Smoked Corned Beef Hash
• Air Fryer Shrimp Scampi
• Grilled Basil Chicken Sandwich
• Grilled Meatball Bread
• Butterflied Chicken Legs
• Carnitas Taquitos
• Coconut Pecan Shrimp
• Smoked Jalapeño Jack Juicy Lucy

Yield: 8 servings

Traeger Smoked Cipollini Onions

These tender, caramelized, glazed smoked cipollini onions make a fantastic steakhouse-style side that’s easy to prepare at home.

Prep Time: 10 minutes
Cook Time: about 2 hours
Total Time: about 2 hours 10 minutes

Ingredients

• 1 pound cipollini onions, peeled
• 2 tablespoons salted butter
• 1 tablespoon olive oil
• 3 tablespoons sherry vinegar (champagne or balsamic can be substituted)
• 1 teaspoon honey
• ½ teaspoon salt
• ½ cup dry white wine

Instructions

1. Preheat your smoker, pellet grill, or oven to 300°F.
2. Peel the onions and trim the root ends. For very small onions, blanching can make peeling easier, but it’s optional.
3. Coat a grill-safe baking dish with a little oil or nonstick spray. Add the butter and olive oil, then arrange the onions in the dish and place it in the smoker.
4. Smoke or roast the onions for 30–45 minutes until the bottoms are golden and caramelized. Turn them to brown the other side as needed.
5. Mix the sherry vinegar, honey, salt, and white wine. Pour the mixture into the dish and increase the heat slightly if desired. Continue cooking until the onions are fork-tender and the liquid reduces to a glossy glaze, occasionally spooning the cooking liquid over the onions.
6. Remove from heat, let cool slightly, and serve warm.

Nutrition (per serving)

Calories: 81 | Total Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 158mg | Carbohydrates: 7g | Fiber: 1g | Sugar: 4g | Protein: 1g