2 to 3 peeled cipolline onions 1 teaspoon kosher salt, plus a pinch, divided 1/2 cup plus 1 teaspoon olive oil, divided 1/4 cup sherry vinegar 1 tablespoon aged (25 to 50 years) sherry vinegar 1/4 teaspoon black pepper

Step 1 Peel the cipollini and place them on a baking sheet with a pinch of salt and a teaspoon olive oil. Roast in a 400-degree oven, turning occasionally for even browning, until brown and soft, about 45 minutes.

Step 2 Place the onions with the remaining ingredients into a blender or food processor (or into a deep bowl, if using an immersion blender). Blend until smooth. Taste and adjust the seasoning if necessary. Makes three-fourths cup.

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