25 Min

• 1 lb Cipollini Onions
• 1 ½ Tbsp Butter
• 1 Tbsp Olive Oil
• ½ Tbsp Granulated Sugar
• 1/3 cup Water
• 1/4 cup Balsamic Vinegar
• Sea Salt
• 1 tsp Chopped Fresh Thyme or Rosemary (optional)

Bring saucepan of water to boil. Drop in onions and boil 2 minutes. Drain and cool slightly.

Use a small, sharp knife to slice off top of onions, then slip off skins. Trim any hairy roots, but leave stem end intact so onions don’t separate. Slice larger onions in half or quarters and keep smaller ones whole.

Heat butter and oil in medium skillet over medium-high heat. When butter foams and begins to smell nutty, add onions to pan. Cook 5 minutes, or until onions are browned, stirring occasionally.

Sprinkle onions with sugar and a couple pinches sea salt. Pour water and vinegar over onions and turn heat down to medium. Cover pan and cook 5 minutes.

Uncover pan and continue cooking another 2-3 minutes until liquid looks syrupy and has large bubbles. Sprinkle with thyme or rosemary and serve.