Ingredients

• 1/4 cup olive oil
• 24 pearl onions, peeled and stem end trimmed but left intact, and halved lengthwise
• 12 small, whole pepperoncini, or other small, mild chiles (see Note)
• 1 teaspoons salt
• 1 tablespoon freshly ground black pepper
• Sherry vinegar, for drizzling

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Instructions

1. In a large cast iron skillet heat 2 tablespoons of the oil over medium heat. Add the onions and the chiles and saute, turning with tongs to make sure they brown evenly, for 6 to 8 minutes, or until golden. Add the salt and pepper, toss to mix, and remove from the heat. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar.