Champagne-Glazed Cipollini Onions

Ingredients

• 2 cups brut champagne 
• 1 pound cipollini onions peeled halved
• 1.5 teaspoons brown sugar dark
• 0.3 teaspoon kosher salt 
• 1  thyme sprig fresh
• 6 servings thyme sprigs fresh for garnish
• 1.5 teaspoons butter unsalted

Equipment

• bowl
• frying pan
• spatula

Directions

1. Arrange onions in even layer in 10-inch skillet. Stir in sugar and next 4 ingredients (through 2 cups Champagne); bring to boil over high heat.
2. Let mixture reduce 78 minutes or until almost all liquid has evaporated.
3. Reduce heat to medium-low; continue cooking, stirring frequently for 78 minutes or until onions are tender and golden.
4. Add remaining 2 tablespoons Champagne to pan; scrape browned bits at bottom with spatula.
5. Remove thyme sprig, and transfer onions to serving bowl.
6. Garnish with additional thyme, if desired.