1 pound cipollini onions, peeled and halved, leaving root end intact
1 1/2 teaspoons dark brown sugar
1/4 teaspoon kosher salt
1 fresh thyme sprig
1 1/2 teaspoons unsalted butter
2 cups plus 2 tablespoons brut Champagne
Fresh thyme sprigs, for garnish
How to Make It
Arrange onions in even layer in 10-inch skillet. Stir in sugar and next 4 ingredients (through 2 cups Champagne); bring to boil over high heat. Let mixture reduce 7–8 minutes or until almost all liquid has evaporated.
Reduce heat to medium-low; continue cooking, stirring frequently for 7–8 minutes or until onions are tender and golden.
Add remaining 2 tablespoons Champagne to pan; scrape browned bits at bottom with spatula. Remove thyme sprig, and transfer onions to serving bowl. Garnish with additional thyme, if desired.