Champagne-Glazed Cipollini Onions

1. 1

   Arrange onions in even layer in 10-inch skillet. Stir in sugar and next 4 ingredients (through 2 cups Champagne); bring to boil over high heat. Let mixture reduce 7-8 minutes or until almost all liquid has evaporated.

2. 2

   Reduce heat to medium-low; continue cooking, stirring frequently for 7-8 minutes or until onions are tender and golden.

3. 3

   Add remaining 2 tablespoons Champagne to pan; scrape browned bits at bottom with spatula. Remove thyme sprig, and transfer onions to serving bowl. Garnish with additional thyme, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.