- 15 cipollini onions
- Extra-virgin olive oil
- About 1/3 cup balsamic vinegar
- 1/3 cup honey
- 1/2 bunch thyme, leaves removed
- Kosher salt and freshly ground black pepper
Preheat oven to 325 degrees F.
In a small bowl, whisk together the 1/4 cup oil, vinegar, honey, thyme, salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the saute pan into the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.