Braised Cipollini

Peel and cut the tops and bottoms of cipollini onions

In a preheated pan add a few tablespoons of oil and sear onions on both sides; a little char is nice too. Season with salt.

Once your onions have color add a tablespoon of butter and add aromatics (thyme, sage, rosemary, etc.)

After a minute deglaze with 1/4 cup stock and simmer for 3-4 minutes, adding more stock if needed, until onions are translucent and tender

Cook until there's hardly any stock left and add another tablespoon of butter. Swirl the pan until you have a nice glaze. Add freshly cracked black pepper and adjust your salt.