Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
Bring a medium saucepan of water to a boil. Add onions and cipollini, and boil 1 minute. Drain. Let stand until cool enough to handle. Peel, leaving root and stem ends intact. Transfer to a large bowl. Add 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper; toss.
Step 2
Toss leeks in a bowl with 1 tablespoon oil and 1/2 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add leeks; cook, stirring occasionally, until slightly tender and lightly browned, about 5 minutes. Transfer to a plate.
Step 3
Add remaining tablespoon oil and the onion mixture to skillet. Cook, stirring occasionally, until browned, 5 to 7 minutes.
Step 4
Reduce heat to medium-low. Add stock, vinegar, and leeks; cover, and cook, stirring occasionally, until onions are tender, about 30 minutes. Uncover; add butter. Raise heat to high. Cook, shaking skillet occasionally, until liquid reduces to a glaze and coats onions, 4 to 5 minutes.
Step 5
Transfer to a serving dish. Sprinkle with thyme, and season with salt and pepper. Serve immediately, or refrigerate in an airtight container up to 1 day; reheat in a 300°F oven to serve.
