12-15 small Cippolini (larger ones can be halved or quartered)
3 T evoo
salt & freshly ground pepper
1/2 cup red wine vinegar
2 T aged balsamic vinegar
Preheat oven to 400F.
Place onions in a bowl of cold water to cover for a few minutes to loosen the skins. Drain, peel with sharp knife.
In a small, ovenproof skillet, heat the olive oil over medium-high heat. Carefully add the onions so that the oil doesn’t splatter. Cook for a few minutes on each side until golden brown. Sprinkle with salt and pepper, pour in the red wine vinegar and cook for a few minutes until it reduces slightly. Turn the onions over and drizzle with the balsamic vinegar.
Place the pan in the oven and roast the onions until their exteriors caramelize and they are tender when pierced with a knife tip, 45 minutes to an hour. Serve at room temperature.