Just a few ingredients make for a complex condiment that dresses up simple roast chicken or pork. To add a floral note, replace the brown sugar with clover honey.
20 ounces cipollini onions
4 teaspoons extra-virgin olive oil, divided
3 tablespoons red wine vinegar
1 1/2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Soak cipollini in a bowl of boiling water for 1 minute. Drain. Trim top and root ends from onions; peel. Cut each onion in half crosswise.
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Place half of onions, cut sides down, in the pan, and cook 2 minutes on each side or until browned. Remove from pan. Repeat procedure with remaining 2 teaspoons oil and remaining onions. Return onions to pan, and sprinkle with vinegar and brown sugar. Swirl to melt sugar and coat onions with syrupy mixture. Stir in salt and pepper. Serve cipollini hot or at room temperature.
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