Baby onions preserved in oil

Baby onions preserved in oil: a true traditional specialty

Olio Farchioni
5 from 1 vote
Tasty, appetizing and very versatile: onions preserved in oil are a perfect starter in any situation.
Prep Time 15 mins
Cook Time 10 mins
Waiting Time 6 hrs
Total Time 6 hrs 25 mins
Course Appetizer
Cuisine Italian
Servings 4 250 ml jars
Calories 280 kcal


  • 4 jars (250 ml)
  • Saucepan


  • 1 kg Baby onions
  • 500 ml White vinegar
  • 500 ml Water
  • As needed Extra virgin olive oil
  • To taste Oregano
  • A pinch Salt


  • Peel the onions and wash them very well under running water.
  • Put water, vinegar and a pinch of salt in a saucepan.
  • Add the onions when the water starts simmering.
  • Cook over low heat for about 10 minutes.
  • Drain and let dry on a clean cloth (it will take at least 6 hours).
  • Place the onions in  sterilized jars and add a pinch of oregano.
  • Fill the jars to the brim with extra virgin olive oil.
  • Gently press the onions with a fork to remove any air bubbles.
  • Carefully close the lids, store in a cool place away from sunlight and wait at least a week before eating them. 
cipolline sott'olio ricetta

Baby onions in oil are a simple, delicious and extremely versatile preparation at the table: ideal as an appetizer or aperitif, to flavor canapés or croutons, and perfect as a condiment for rice salads. Let’s find out how to prepare them together!

Baby onions in oil: Borettane ones are needed

What we commonly call onions are actually borettane onions, originally from the town of Boretto, in the province of Reggio Emilia.

These flattened onions are perfect to put in oil because they are small, tasty, and characterized by a sweet and delicate taste, which makes them really pleasant on the palate.

The borettane onions are already peeled and washed, ready to be put in oil. If you don’t find them, do this:

  • Put on gloves (onions can stain your hands yellow).

  • Gently remove the root area with a sharp knife.

  • Remove the first layer of skin.

  • Rinse them well under running water.

At this point your onions are ready to be blanched and put in oil, but which oil? Let’s see it together!

The ideal oil for onions is extra virgin olive oil

The most suitable oil for preparing preserves is certainly extra virgin olive oil, for many reasons that we will never tire of repeating:

  • Extra virgin olive oil gives the pickles its flavor, which makes the difference.

  • There are different types (intense, delicate, bitter, fruity …), and we can choose the one that best suits our preferences and the type of food we want to put in oil.

  • The substances contained in extra virgin olive oil counteract the natural oxidation process of foods, guaranteeing a long shelf life.

For the onions in oil we advise you to use an oil that is not too intense, so as not to cover their pleasantly sweet taste: we have chosen to use the Farchioni Light Fruity Extra Virgin Olive Oil, with a harmonious and pleasant taste, with pleasantly bitter finish, which creates the ideal contrast with the onions.

Now that we have revealed all the secrets for onions in oil to you, we just have to leave you to our recipe, wishing you all the best!

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