I mentioned before that Cipollini (chee-poe-LEE-knee) were not really an onion back in my post on Slow Cooked Tomato Sauce, being the bulb of the Grape hyacinth. But in the grand scheme of things, it matters not whence they came from, for they ARE delicious regardless of botanical parentage. :)
The recipe is simple and free flowing... It's really a matter of taste.
Balsamic Glazed Cipollini
First grab an 'au Gratin' pan, or similar (It just seems to work better) and preheat the oven to about 375 degrees.
Cut the very tip of the top off with a knife and run the cipollini under cold water, while rubbing them and the outer skins will peel off in a snap.
Dry them well, so the 0il will stick.
Cut off the bottom so they will lay flat in the pan.
Sprinkle them with Salt and Pepper, then drizzle with Olive oil.
Drizzle with Balsamic vinegar
Sprinkle them with Thyme (either Fresh or Dried -- I like Lemon Thyme the best)
Place them in the oven for about 30 minutes, or until tender and easily pierced by a knife.
Move Cipollini to a plate, with tongs.
and spoon the glaze in the bottom of the pan over the onions....