Ingredients
1½lbscipollini onions
¼cupextra-virgin olive oil
1tbspthyme leaves
1tspsugar
¼cupsherry vinegar,plus 2 tbsp
salt and freshly ground pepper
Preparation
Preheat the oven to 425 degrees F.
In a large pot of boiling, salted water, cook the cipollini for about 3 minutes, until just tender. Drain and cool under cold running water. Trim and peel the onions and pat dry.
Transfer the onions to a large ovenproof skillet and stir in the olive oil, thyme leaves, sugar, and ¼ cup of the sherry vinegar. Bring to a simmer over moderate heat.
Cover the skillet with foil and roast the onions in the upper third of the oven for about 20 minutes, until soft.
Remove the foil and roast the onions for about 10 minutes, basting a few times with the juices, until lightly glazed. Transfer the skillet to the stove.
Add the remaining 2 tablespoons of sherry vinegar and stir over moderate heat for about 2 minutes, until the onions are richly glazed. Season with salt and plenty of pepper.
Serve warm, and enjoy!
