Sauteed Cipollini Onions
- Coarse salt
- 1 1/2 pounds cipollini onions or small shallots, peeled
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon finely chopped fresh thyme
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.
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. Reduce heat to medium-low; add thyme, and season with salt. Cover, and cook until onions are tender, 4 to 5 minutes. Serve warm.