|1-1/2||lbs||cipollini onions, trimmed and peeled|
|4||tbsp||Stirling Unsalted Butter|
|1/2||cup||Duke of Modena Balsamic Vinegar|
Preheat the oven to 400°F. Drop the onions in boiling water for just a minute, and then transfer them to cold water quickly. The skins will come off easily. Combine butter, sugar, water, vinegar and thyme in a small saucepan. Bring to a boil. Place onions in an oven-proof baking dish. Remove the thyme stems and pour the vinegar mixture over the onions.
Roast for approximately 15 minutes, then reduce the temperature to 350°F, and roast for another 15 minutes. If the onions brown too quickly or the glaze starts to dry out, lower the temperature sooner. Season with salt and pepper.