I generally eat these onions as part of a relish tray before a meal, to garnish a cheese course or as the acidic pop of a fall salad. They would go very well with roasted squash or root vegetables. They will keep in your fridge for several weeks.

Preheat oven to 325°.

Clean cippolinis, removing the outside layers but leaving the root intact, then cut in half (from north to south) bisecting the root.

Heat a glug of oil in a frying pan until just about smoking. Sear the onion cut side down, until well-charred. Flip and season with a hefty sprinkle of salt and pepper and char the other rounded side.

Remove from heat and pour vinegar over the onions, getting it into the petals (be aware it will spit as the vinegar hits the hot pan). Cover with foil or parchment paper, place in the oven and bake until the onions are tender.

Serve warm or room temperature—the colder they are served the duller the flavor.