Jumble of Sweet-and-Sour Onions

Ingredients

• 0.5 cup apple cider vinegar such as katz
• 2  mediterranean bay leaves 
• 2 tablespoons brown sugar 
• 0.5 cup cherries dried
• 2 cups chicken stock see 
• 8  sage leaves fresh for topping
• 0.5 cup golden raisins 
• 0.3 cup olive oil divided
• 0.7 cup port 
• 2 pounds onions mixed red boiling (extra-small onions, pearl or onions, and small cipollini)
• 8 servings sea salt and pepper 
• 8 small shallots separated ( the size of a walnut in its shell)
• 2 small bushy thyme sprigs for topping

Equipment

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

Directions

1. Peel onions and shallots, removing first layer if it seems tough, and if your shallot lobes are wider than 2 in., halve them lengthwise.
2. In a large, wide pot, melt 2 tbsp. butter with the thyme, bay, and sage over medium-high heat.
3. Add onions and shallots and stir to coat. Season with a few pinches of salt and pepper.
4. Add port, vinegar, honey, raisins, and cherries, then pour in 2 cups stock. When everything has begun to simmer, lower heat, cover, and cook 10 minutes.
5. Stir onions and cook, uncovered, until liquid has thickened to a syrupy glaze and onions and shallots are tender, about 20 minutes. Pierce a few of the larger pieces with the tip of a knife to make sure they are tender. If they don't seem soft enough, add a little more broth, cover pan, and cook until tender.
6. Lift onions into a bowl with a slotted spoon.
7. Add remaining 2 tbsp. butter to pot, increase heat to high, and reduce liquid until syrupy, 5 to 8 minutes.
8. Return onions to pot and turn to coat them in the glaze.
9. Serve warm or at room temperature, topped with thyme sprigs and sage leaves.
10. Make ahead: Up to 2 days. Reheat on low, covered.