1 lb of Cipollini onions
3 Tablespoons Balsamic vinegar
1/3 cup dry white wine
½ cup chicken stock
3 Tablespoons butter
Blanch the onions in order to peel them. Here is a photo of the onions after peeling as well as after blanching. You can see how the skins on the blanched onions have been softened.
Stir periodically until they begin to turn golden brown, about 6-8 minutes.
Increase heat to medium high and add the white wine, cook until the liquid is almost all evaporated.
Add balsamic vinegar and chicken stock and continue cooking until liquid becomes thick and syrupy, about another 5 minutes.