Photo: Leigh Beisch; Styling: Dan Becker
Yield
Serves 10 to 12

Time: 2 hours. This labor-intensive dish is well worth the effort. To save time, use large pearl onions—or fewer of them—along with the cipollini; the dish won't be as colorful, but it will be just as tasty.

How to Make It

Step 1

Add half of cipollini to a pot of boiling water; simmer 1 minute, then transfer to a colander with a slotted spoon and immediately rinse with cold water. Repeat with remaining cipollini, then pearl onions (in 2 batches), then garlic.

Step 2

With a small, sharp serrated knife, trim root ends and peel onions and garlic on a cutting board, slitting each lengthwise and holding your thumb against the pointy tip to keep its core from squirting out; then trim any fibrous tips. Put onions and garlic in a bowl and drizzle with 1 tbsp. oil, the thyme leaves, pepper, and salt. Mix to coat.

Step 3

In a large frying pan, heat remaining 2 tbsp. oil over medium-high heat. Add onions and garlic, and sauté, stirring often, until most are partly browned. Add vinegar and broth; reduce heat to medium-low and simmer until onions are tender and some are falling apart, 10 to 20 minutes. Stir in green onions and butter.

Step 4

Using a slotted spoon, transfer onions to a serving bowl; cover. Boil sauce over high heat until syrupy and reduced to about 3/4 cup, about 4 minutes. Stir gently into onion mixture; top with thyme sprigs.

Step 5

Make ahead: Chill airtight up to 2 days (add green onions and thyme sprigs only at end).

Step 6

Note: Nutritional analysis is per serving.

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