Contributed by (Recipe adapted from “Leite’s Culinaria” at www.leitesculinaria.com)

Ingredients

3 Tbs Ghee or Oil
1 1/2 lbs Cipollini onions, peeled*
3 Tbs Honey
1 C good-quality Dry red wine
1/4 C Balsamic vinegar
1/4 C Red wine vinegar
1 Bay leaf
4 Tbs Vegetable stock
pinch Salt
pinch cracked Black pepper

Instructions

Melt the butter in a large, ovenproof saucepan over a medium flame. Preheat the oven to 350°F. Add the onions to the butter and cook for about 20 minutes, until they are nicely browned. Add the honey, wine, vinegars, bay leaf, and stock, and bring to a simmer. Place the pan in the oven and cook for about 45 minutes to 1 hour, until the onions are soft. Remove the onions from the pan with a slotted spoon. Reduce the sauce over low heat until it achieves a slightly viscous consistency, about 1 hour. Season with salt and pepper, and reheat the onions in the sauce.

* To peel the onions easily, place in a pot, cover with water, and bring to the boil. Boil for 1 minute and drain. The outer peel should slip off when you squeeze the onions.

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