Ingredients
2 tablespoons olive oil
16 cipollini onions, trimmed and peeled
Coarse salt and freshly ground pepper
2 tablespoons balsamic vinegar
2 teaspoons sugar
3/4 cup store-bought low-sodium chicken broth or stock
3 sprigs fresh thyme
2 cloves garlic, crushed
Preparation
Preheat oven to 400 degrees.
Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.
