Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
In a saute pan or rondeau heat oil over medium- high heat. Once hot, add cipollini onions and sear until deep golden brown on top and bottom.
Add in remaining ingredients except lemon juice and bring to a boil. Once boiling, reduce heat to a simmer and continue to cook for 15 minutes or until liquid has reduced by nearly half.
Remove from heat, transfer onions and liquid to an appropriate storage container to cool down.
Once cooled, add in fresh lemon juice and stir gently. Label, date, and store product refrigerated.
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