This recipe takes these delectable onions up a couple notches, by roasting and adding a touch of maple syrup. Serve this up with a boneless pork chop and some roasted veggies. Yum!
adapted from pickledplum.com
4 – 6 Chipolini Onions, peeled
1 tablespoon butter (or bacon grease/lard)
1 clove garlic (lightly crushed, skin left on)
2 sprigs thyme
1 tablespoon maple syrup
1/4 cup pork or chicken stock
kosher salt and freshly ground black pepper
Preheat oven to 400ºF.
Peel the onions. Cut off the top of each onion to create a flat surface for browning. Trim the root ends. Try to use onions that are of similar size.
Heat an ovenproof frying pan (we use cast iron skillets) on the stove top.
Add the vegetable oil and heat until warm. Add the onions, in a single layer, and cook until browned, swirling the pan from time to time for even browning, about 5 minutes.
Turn the onions over and cook for another 5 minutes. Add garlic, thyme, and maple syrup to the pan. The syrup will bubble up. Once it stops, ad the chicken stock and swirl the pan to incorporate. Increase the heat to medium-high and bring just to a boil.
Transfer to the oven and cook for 15 minutes, or until the onions are tender and the liquid has reduced to a thick glaze. Season to taste with salt and pepper. Transfer the onions to a serving dish and spoon the glaze over the top.
