Balsamic Roasted Cipollini Onions
Makes 2-4 servings
1lb cipollini onions, skins removed*
½ tsp dried thyme (1 tsp fresh)
1 tsp sugar
½ tsp salt
1 tbsp olive oil
1 tbsp balsamic vinegar
*NOTE: Blanching the onions makes the skins come off much easier on these little guys. I just boiled some water in my kettle and poured it over the onions in my ceramic mixing bowl and took them out a few minutes later when they were cool enough to touch.
Preheat the oven to 400 degrees.
In a medium bowl, whisk together the thyme, sugar, salt, oil, and vinegar. Add the onions and toss to combine. In a medium baking dish or Dutch oven, arrange the onions in one layer. Cover with foil or a lid and roast in the oven for 20 minutes. Uncover and roast for an additional 20 minutes, until the onions are caramelized and fully tender.
Serve alongside steak, or any other delicious meat.