Ingredients
- 1/2 pound small cipollini onions, halved
- 2 teaspoon kosher salt
- 3 cup sherry vinegar
- 2 cup good-quality honey
- 2 cup fresh bay leaves
- 1 cup large fresh rosemary sprig
- 5 cup garlic cloves, peeled and smashed with the side of a chef
- 1 pound unpitted mixed olives
Preparation
Baking Directions:
Place the unpeeled onions in a large bowl.
Pour a few cups of extremely hot tap water over the onions and set aside for 15 minutes to loosen the skins.
Drain the onions and peel; pat dry.
Place a very large skillet over high heat and add a 2-count of olive oil.
Add the peeled onions and the salt and sear until the outsides are nice and golden brown, 5 to 7 minutes.
While the onions brown, combine the vinegar, honey, and 2 tablespoons of olive oil in another skillet and bring nearly to a simmer over low heat.
Add the bay leaves, rosemary, zests, garlic, and olives.
Once the onions are nice and golden brown, carefully pour in the olive mixture.
Simmer over low heat, uncovered, for 30 to 35 minutes, or until the onions are cooked through and the liquid has reduced slightly and has a syrupy consistency.
Serve warm.
