I look forward to seeing tiny, sweet Italian cippoline onions when they appear during the fall. This is my twist on the traditional bowl of Thanksgiving pearl onions; roasted on the stovetop with a buttery balsamic glaze.
Pan-Roasted Balsamic Cipolline Onions
- 1 pound cippoline onions
- 2 tablespoons butter
- 1 teaspoon olive oil
- 1 tablespoon sugar
- 1/4 cup balsamic vinegar
- 1 sprig thyme or rosemary
- Salt and freshly ground black pepper
- Blanch the onions in a saucepan of boiling water for 2 minutes; drain, let cool slightly then slice off the very tops and slip off the skins.
- Heat the butter and oil over medium-high in a heavy skillet until the butter melts. Add the onions and cook until they are brown all over, stirring them around occasionally.
- Sprinkle the onions with the sugar. Pour over 1/3 cup water and the vinegar. Add the herb spring, cover the pan and cook until most of the liquid is evaporated and the onions are caramelized.