Chez Panisses Potatoes and Onions Roasted with Vinegar and Thyme

Ingredients

• 6 to 8 cippolini or pearl onions, peeled and trimmed, root left intact to hold it together
• 12 to 16 fingerling potatoes, scrubbed and rinsed
• 3 to 6 garlic cloves, peeled, the number depends on their size and if they are large cut them in half
• 3 tablespoons unsalted butter, softened
• 3 tablespoons balsamic vinegar
• 2 bay leaves
• 10 or so sprigs of thyme
• Kosher salt and fresh ground black pepper

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