olive n onions with honey gastrique

olive n onions with honey gastrique, a photo by WineePamela on Flickr.

1/2 pound small cipollini onions
2 t kosher salt
olive oil
3 cups sherry vinegar
2 cups honey
2 fresh bay leaves
1 large fresh rosemary sprig
zest of 1 orange
zest of 1 lemon
5 garlic cloves, peeled and smashed
1 pound of mixed olives

Place the unpeeled onions in a large bowl. Pour a few cups of extremely hot water over the onions and set aside for 15 min to loosen skins. Drain the onions and peel; pat dry. Place a very large skillet over high heat and add a 2-count of olive oil.Add the peeled onions and the salt and sear until the outsides are nice and golden brown, 5-7 min. While the onions brown, combine the vinegar, honey, and 2 T of olive oil in another skillet and bring nearly to a simmer over low heat. Add the bay leaves, rosemary, zests, garlic and olives. Once the onions are nice and golden brown, carefully pour in the olive mixture. Simmer over low heat, uncovered, for 30-35 min, or until the onions are cooked through and the liquid has reduced slightly and has a syrupy consistency. Makes about 2 quarts

this is a Tyler Florence recipe