Butter-Braised Cipollini Onions with Arugula and Balsamic Syrup on Multi-grain Toast

• 1/4 cup (1 1/2 ounces) lightly packed light brown sugar
• 1 cup high-quality 3-year-old balsamic vinegar
• Small pinch of crushed red pepper flakes
• 1 (3-inch) fresh thyme sprig
• 18 medium cipollini onions (about 8 ounces)
• 8 tablespoons (1 stick) unsalted butter
• 1 cup banyuls vinegar
• 6 (3/4-inch-thick) slices multi-grain bread
• 2 tablespoons extra-virgin olive oil
• 8 lightly packed cups baby arugula
• Arugula blossoms for garnish (optional)

1. To prepare the balsamic syrup, in a small saucepan, stir together the brown sugar, balsamic vinegar, red pepper flakes, and thyme.
2. Bring to a simmer over medium heat and simmer until the mixture has reduced by one-third and is syrupy enough to coat the back of the spoon, about 20 minutes.
3. Let cool to room temperature and then strain.
4. Store the syrup in a covered jar at room temperature for up to 1 month.
5. Bring a medium saucepan of water to a simmer.
6. Place the onions in a medium, heat-proof bowl and cover them with the simmering water.
7. Let sit for 10 minutes and then slip off their skins, using a paring knife to loosen the ends if necessary.
8. In a deep, medium saute pan, melt 4 tablespoons of the butter over medium heat.
9. Add the onions and cook, stirring often, until they are golden brown on both sides, 5 to 10 minutes.
10. Add the vinegar and scrape up the browned glaze from the bottom of the pan.
11. Bring to a simmer over medium heat and add the remaining 4 tablespoons of butter.
12. Reduce the heat to low, cover the pan tightly, and simmer until the onions are tender when pierced with the tip of a knife, 20 to 30 minutes.
13. Remove the pan from the heat and let them sit, still covered.
14. Generously brush both sides of the bread with oil.
15. Toast the slices in a large skillet over medium heat until they are crispy and golden on both sides, 4 to 5 minutes per side.
16. Divide them among 6 serving plates.
17. In a large bowl, toss the arugula with enough of the warm onion cooking liquid to make the leaves glossy.
18. Divide the arugula among the pieces of toast.
19. Top each with 3 onions and drizzle with about 1 tablespoon of the balsamic syrup.

light brown sugar, balsamic vinegar, red pepper, thyme, onions, butter, banyuls vinegar, multigrain bread, extravirgin olive oil, baby arugula, arugula blossoms

Taken from www.foodnetwork.com/recipes/butter-braised-cipollini-onions-with-arugula-and-balsamic-syrup-on-multi-grain-toast-recipe.html (may not work)