Honey-Glazed Cipollini Onions
- 1-1/4# Cipollini Onions (about 14 ), about 2 inches in diameter
- 1 Tbsp canola oil
- 2 garlic cloves, lightly crushed, skin left on
- 4 thyme sprigs
- 1 Tbsp Honey
- 1/2 C Chicken Stock
- Kosher salt and freshly ground block pepper
- Preheat the oven to 400 degrees
- Peel the onions. Cut off the top of each onion to create a flat surface for browning. Trim the root ends. If any of the onions are noticeably larger than the rest, peel off an outer layer so that they are closer to in size.
- Heat an oven proof frying pan large enough to hold the onions in a single layer over medium heat. Add the canola oil and heat until warm.
- Add the onions cut-side down and cook until browned, swirling the pan from time to time for even browning, about 6 minutes. Turn and cook to lightly brown the second side, about 4 minutes. Add the garlic, thyme, and honey to the pan. The honey will bubble up; once it stops, add the chicken stock and swirl the pan to incorporate. Increase the heat to medium-high and bring just to a boil.
- Transfer to the oven and cook for 15 minutes, or until the onions are tender and the liquid has reduced to a thick glaze. Season to taste with salt and pepper.
- Transfer the onions to a serving dish and spoon the glaze over the top.
From Thomas Keller's CookBook Ad Hoc at Home