Sautéed Cipollini Onions
Print recipeIngredients
- coarse salt
- 1.5lb cipollini onions or small shallots, peeled
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon finely chopped fresh thyme
Directions
| Step 1 | |
| Bring 6 cups water to a boil in a medium saucepan; add salt. Boil onions until softened, about 4 minutes, drain, and pat dry. Set aside. | |
| Step 2 | |
| Heat butter and oil in a large saute pan over high heat, stirring to combine, until butter melts. Add onions, and cook, stirring occasionally, until browned, about 4 minutes. | |
| Step 3 | |
| Reduce heat to medium-low, add thyme, and season with salt. | |
| Step 4 | |
| Cover and cook until onions are tender, 4 to 5 minutes. Serve warm. | |