Balsamic Braised Cipolline Onions with Fennel Seed and Thyme

Ingredients

• 12 medium cipollini onions (or another small round onion such as a copra or yellow onion), peeled
• 1/3 cup balsamic vinegar
• 1 cup olive oil
• 12 sprigs thyme
• 2 tablespoons fennel seeds, coarsely cracked
• 8 cloves organic garlic, peeled
• 1 teaspoon salt
• Freshly ground black pepper
• 1 cup water

Directions

1. Preheat oven to 325 degrees F.
2. Place the onions in a shallow baking dish so that they are in a single layer.
3. In a small bowl, mix the balsamic vinegar, olive oil, sprigs of thyme, cracked fennel seeds, garlic cloves, salt, black pepper and water. Mix well.
4. Spoon mixture over the onions.
5. Cover with foil and place in the oven to bake for 40 minutes.
6. Remove the cover, and baste the onions with the braising liquid.
7. Continue baking without the cover for another 20 minutes. If using copra or yellow onions, they may need more time to soften.
8. When the onions are soft to the touch and can be pierced with a knife without resistance, remove from the oven.
9. Place the onions onto a large plate.
10. Strain the braising mixture into a sauce pan and reduce until 1/2 cup of liquid remains. If the braising liquid has evaporated to the point that the onions are coated evenly, then it does not have to be further reduced.
11. Pour the sauce over the onions. The onions can cool slightly and be served at room temperature or rewarmed in the oven for a few minutes.