A few years ago, JD and I took a cooking class with some friends where we learned to make a full Italian dinner.  The class was at the home of Maria Canora, a wonderful chef and an awesome teacher.  These onions were on the menu and they were a big hit.  This method makes them so sweet and tender, with a yummy syrupy glaze from the vinegar.

Caramelized Cipollini Onions with Balsamic Glaze
adapted from Maria Canora

3 pounds cipollini onions
2 tablespoons olive oil
2 tablespoons butter
1 cup chicken broth
2 sprigs fresh thyme
salt and pepper
2 tablespoons balsamic vinegar

Carefully peel the onions, leaving them whole and the root intact.  Heat oil and butter in large skillet over medium high heat.

Add onions to the pan in a single layer and cook for 5 minutes.  Add enough chicken broth to come up to a little less than halfway up the onions.

Cook until liquid is nearly evaporated, then turn the onions over.  Repeat with more broth as needed until the onions are tender and browned on both sides.  Season to taste with salt and pepper.

Add the balsamic vinegar (keep your face clear of the pan when you do this!) and cook until it forms a glaze.  Serve.