Ingredients

serves 8 to 10

　　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

　　

Step 1

Bring a medium saucepan of water to a boil. Add onions and cipollini, and boil 1 minute. Drain. Let stand until cool enough to handle. Peel, leaving root and stem ends intact. Transfer to a large bowl. Add 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper; toss.

　　

Step 2

Toss leeks in a bowl with 1 tablespoon oil and 1/2 teaspoon salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add leeks; cook, stirring occasionally, until slightly tender and lightly browned, about 5 minutes. Transfer to a plate.

　　

Step 3

Add remaining tablespoon oil and the onion mixture to skillet. Cook, stirring occasionally, until browned, 5 to 7 minutes.

　　

Step 4

Reduce heat to medium-low. Add stock, vinegar, and leeks; cover, and cook, stirring occasionally, until onions are tender, about 30 minutes. Uncover; add butter. Raise heat to high. Cook, shaking skillet occasionally, until liquid reduces to a glaze and coats onions, 4 to 5 minutes.

　　

Step 5

Transfer to a serving dish. Sprinkle with thyme, and season with salt and pepper. Serve immediately, or refrigerate in an airtight container up to 1 day; reheat in a 300°F oven to serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.