Step 1

Boil small pan of water. Add the cipollini onions and boil for 30-60 seconds. Remove them from the boiling water and submerge them in a bowl of ice water for 3 minutes.

Step 2

Remove the onions from the cold water bath.

Step 3

Cut off the end of the onion that is the bottom, then gently squeeze from the end that is the top with the paper at the top. The onion will pop right out leaving behind the outer paper layers.

Step 4

In a heavy bottom pan add the sugar and water. Cook on medium heat until dark amber in color. Do not stir-- about 5-7 minutes.

Step 5

Remove the pan from the heat and add the butter and the 1/2 cup of balsamic vinegar. Move pan back to the heat, whisking until it is all melted together. .

Step 6

Add the peeled onions, bay leaves, chicken broth and rosemary or thmye sprigs and let simmer.

Step 7

Reduce heat to low until onions are tender and the liquid is syrup-like --- about 90 minutes. Stirring occasionally.

Step 8

Remove from heat. Using a slotted spoon lift onions out and place in a serving bowl. Remove the bay leaves and herb sprigs from the balsamic syrup.

Step 9

Season to taste with salt and pepper.

Step 10

In serving bowl, spoon a couple of tablespoons over the top of the onions, then place the rest of the glaze in a side dish for each person to add themselves.

Step 11

Will keep in the fridge for 3-4 days. Store the glaze and onions separately. Warm gently in a pan on low heat before serving.