Recipe by: Unknown
16 cipollinis (small flattish onions)
3 tablespoons olive oil
Kosher salt to taste
Black pepper to taste
1 tablespoons sherry vinegar
1/2 cup balsamic vinegar
sprig of fresh thyme
sprig of fresh rosemary
Preheat oven to 325 degrees. Remove skins from cipollinis by dropping
them in pot of boiling water for about 1 minute. Use a sharp knife to cut
both ends from cipollinis and skin should peel right off. Cut cipollinis
in half the long way. In large skillet over medium-high heat, add oil.
When hot, add onions and season with salt and pepper, to taste. Sauti
cipollinis until they brown evenly. Add vinegars, thyme and rosemary to
skillet. Place skillet in hot oven. After about 5 minutes, stir onions to
coat with vinegar. Continue to cook onions, stirring every so often until
they are soft and the vinegar is syrupy. Total cooking time is about 15
minutes. If vinegar reduces too much, add a little water to pan.
Makes 4 servings.
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