Balsamic-Braised Cipollinis

Preheat oven to 325 degrees F.

Remove skins from cipollinis by dropping them in pot of boiling water for about 1 minute. Use a sharp knife to cut both ends from cipollinis and skin should peel right off. Cut cipollinis in half the long way.

In a large skillet over medium-high heat, add oil. When hot, add onions and season with salt and pepper, to taste.

Saute cipollinis until they brown evenly. Add vinegars, thyme and rosemary to skillet.

Place skillet in hot oven. After about 5 minutes, stir onions to coat with vinegar. Continue to cook onions, stirring every so often until they are soft and the vinegar is syrupy. Total cooking time is about 15 minutes.

If vinegar reduces too much, add a little water to pan.