Braised Cipollini – Volpi Foods

Ingredients

• 1 tablespoon unsalted butter
• 2-ounce chunk Guanciale , cut into 1/3-inch cubes
• 1½ pounds cipollini onions, purchase peeled if possible
• 1/8 teaspoon freshly ground black pepper
• ½ cup dry red wine
• 3 tablespoons port wine
• 1 tablespoon sherry vinegar
• 1 bay leaf
• 5 sprigs fresh thyme plus ¼ teaspoon leaves for garnish
• 12-inch skillet
• parchment
• scissors