Servings: 4
Ease of Preparation: Medium
Ingredients
- 1 ½ pounds (680 g) cipollini onions
- 2 tablespoons (30 ml) butter
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) sugar
- Salt
- ⅓ cup (80 ml) water
- ¼ cup (60 ml) balsamic vinegar
- 1 teaspoon (5 ml) chopped thyme
Method
- Score an ‘X’ into the root end of each onion. Bring a pot of water to the boil over high heat.
- Drop the onions into the water, in batches so as not to lose the boil, and cook for 1-2 minutes.
- Strain the onions out of the water and onto a tray. Allow to cool enough that they can be handled and peel the outer layer of skin away.
- Add the butter and oil to a non-stick skillet over medium-high heat. Once the butter has stopped foaming, add the onions.
- Cook the onions until beginning to brown, 5 minutes.
- Add the sugar to the skillet and season with salt. Pour the water and vinegar carefully into the skillet and reduce the heat to medium. Cover the pan and cook for 5 minutes.
- Uncover the pan and continue cooking, swirling the pan, until the liquid looks syrupy and has large bubbles, another 2-3 minutes.
- Add the thyme to the pan, toss to coat and serve immediately.
