2 tablespoons unsalted butter

2 tablespoons olive oil

2 pounds cipollini onions, peeled and ends trimmed – see kitchen note

1/3 cup red wine, like Cabernet Sauvignon

2 cups low-sodium vegetable stock

kosher salt, as desired

freshly ground black pepper, as desired

as needed, balsamic reduction drizzle across to finish

Method:

1.   In a large sauté pan over medium heat, add butter and olive oil and allow pan to heat and butter to melt, approximately 2 minutes

2.   Add onions in a single layer and allow the bottom side to cook until golden brown in color, approximately 4 minutes. Flip and cook the second side until also golden brown in color, approximately 4 additional minutes.

3.   Add red wine to deglaze the pan while using a wooden spoon to scrape up any brown bits from the bottom. Allow wine to reduce to au sec (almost dry), approximately 3 – 4 minutes. Add vegetable stock, bring to a boil, cover and allow to braise over medium heat until onions are cooked through and just knife tender, approximately 15 – 20 minutes. Adjust seasoning to taste with salt and pepper to taste.

4.   Transfer to a serving platter and drizzle with balsamic reduction, in a decorative fashion, across the top to finish.

Kitchen Note: To quickly and easily peel cipollini onions, trim the tip, blanch in boiling water for 2 minutes, strain and use your fingers to easily remove the peel. Alternatively, trim off the bottom and top and use your fingers to quickly peel away the skin.