Rouxbe

• 4 lbs cipollini onions (approx. 40 to 50)

Peel cipollini onions and set aside.

Some say soaking the cipollini's in warm water for a few seconds makes them easier to peel.
There are also those who believe blanching them first makes them easier to peel.
I have tried both ways and still the easiest way for me, is just to peel them like any other onion.
And yes, there will still be some crying while peeling...but it is all worth it because these onions "kick butt". My only trick is to do them outside in the fresh air.

• 3 tablespoons extra virgin olive oil
• 4 tablespoons butter

To start, preheat your oven to 375° F. Next, heat a large oven-proof pan over medium high heat. Once hot, add the oil and butter and let melt. Then add the onions and toss to coat in the butter/oil.

Then let cook without touching for a few minutes, so they get nice color. Then toss and let brown on the other side. This should take about 8 to 10 minutes, depending on the size of the cipollini's.

• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper

Once the onions are nice and golden on all sides place the fry pan into the oven ** and let cook for about 10, or until a paring knife goes into one of the larger onions easily.

When done, season with salt and pepper to taste and serve. These sweet and tender onions go well with steaks, chicken.. In fact, they make a beautiful and impressive side dish for almost any meal. Trust me!