Balsamic-Glazed Cipollini Onions

To peel: Bring enough water to cover cipollini by 1 to 2 inches to a boil on high heat. Add cipollini and boil for 3 to 4 minutes. Drain in colander and run cold water on them to stop the cooking. Make a very shallow cut to trim off root end; slip off peel (leave the blossom end in place).

Heat oil in large, deep skillet or Dutch oven on medium heat. Add butter and cook until the foam subsides. Add onions and cook until light golden brown on all sides, about 8 to 10 minutes, tossing occasionally.

Remove from heat. Add the sugar, vinegar, rosemary or thyme, and water ( and cinnamon stick if using); mixture will bubble up. Return to heat and boil on high heat.

Reduce heat to medium-high and cook, uncovered, until just barely tender and sauce is syrupy, about 10 minutes. If the liquid dissipates too quickly, add more water, 1/4 cup at a time, realizing that it is essential not to overcook the onions. Turn down heat to medium-low toward the end of cooking, when the sauce starts to thicken. Serve warm or at room temperature.