Balsamic Braised Cippolini Onions

Ingredients

• 0.8 cup balsamic vinegar 
• 1  bay leaf 
• 3 tablespoons honey 
• 1 tablespoon olive oil 
• 1 pound cippolini onions 
• 0.5 teaspoon pepper 
• 2 sprigs rosemary 
• 0.3 teaspoon salt 
• 1 tablespoon butter unsalted
• 0.5 cup water 

Equipment

• bowl
• frying pan
• oven
• knife
• pot
• slotted spoon

Directions

1. Preheat oven to 400 with rack in middle.
2. Bring a large pot of water to a boil.
3. Add onions and boil 1 minute.
4. Transfer with a slotted spoon to a bowl of ice water.
5. Let stand 1 minute, then peel using a small knife.
6. Melt butter and oil over medium-high heat in a large (12-inch) ovenproof skillet until foam from the butter subsides. Saut onions until browned (about 5 minutes). Carefully add balsamic vinegar (it will splatter a bit), water, honey, rosemary, bay leaf, salt, and pepper, and bring to a simmer.
7. Transfer onions with liquid to oven. Braise, uncovered, until onions are tender and liquid is syrupy (about 1 hour).
8. Remove bay leaf before serving.