Instructions: Preheat oven to 400 degrees. Peel cipollini; if using pearl onions, blanch them in boiling water for 2 minutes, then slip off the peels. In a saute pan or skillet large enough to hold onions in one layer, melt butter over medium heat.

Add onions and saute until lightly golden, about 5 minutes. Transfer onions to small roasting pan or gratin dish and add remaining ingredients. Cover with foil and bake until onions are tender when pierced with knife, 20 to 35 minutes.

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