Pan-Roasted Balsamic Onions

• 10 ounces white pearl onions
• 10 ounces red pearl onions
• 10 ounces cipollini
• 5 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 2 1/4 pounds leeks, white and pale-green parts only, halved lengthwise and rinsed well
• 1 cup homemade or low-sodium store-bought chicken stock
• 1/4 cup balsamic vinegar
• 2 tablespoons unsalted butter
• 1/2 teaspoon fresh thyme leaves

1. Bring a medium saucepan of water to a boil.
2. Add onions and cipollini, and boil 1 minute.
3. Drain.
4. Let stand until cool enough to handle.
5. Peel, leaving root and stem ends intact.
6. Transfer to a large bowl.
7. Add 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper; toss.
8. Toss leeks in a bowl with 1 tablespoon oil and 1/2 teaspoon salt.
9. Heat 1 tablespoon oil in a large skillet over medium-high heat.
10. Add leeks; cook, stirring occasionally, until slightly tender and lightly browned, about 5 minutes.
11. Transfer to a plate.
12. Add remaining tablespoon oil and the onion mixture to skillet.
13. Cook, stirring occasionally, until browned, 5 to 7 minutes.
14. Reduce heat to medium-low.
15. Add stock, vinegar, and leeks; cover, and cook, stirring occasionally, until onions are tender, about 30 minutes.
16. Uncover; add butter.
17. Raise heat to high.
18. Cook, shaking skillet occasionally, until liquid reduces to a glaze and coats onions, 4 to 5 minutes.
19. Transfer to a serving dish.
20. Sprinkle with thyme, and season with salt and pepper.
21. Serve immediately, or refrigerate in an airtight container up to 1 day; reheat in a 300F oven to serve.

white pearl, red pearl, cipollini, extravirgin olive oil, salt, leeks, chicken, balsamic vinegar, unsalted butter, thyme

Taken from www.epicurious.com/recipes/food/views/pan-roasted-balsamic-onions-392788 (may not work)