Balsamic glazed sweet & sour onions

Yield: 1 Servings

Measure Ingredient
2 pounds Cipolline or small (1 1/2\") onions
4 tablespoons Virgin olive oil
3 tablespoons Sweet butter
2 tablespoons Sugar
1 cup Balsamic vinegar
½ cup Basic tomato sauce
1 cup Water
1 teaspoon Chopped fresh rosemary leaves

Peel the onions, leaving and washing any root strand you may find.

In a 12 to 14-inch saute pan over a medium high flame, heat virgin olive oil until just smoking. Add butter and cook until foam subsides. Add onions and saute until light golden brown on all sides, about 8 to 10 minutes. Add sugar, vinegar, tomato sauce and water and bring to a boil.

Cook onions uncovered, until just al dente, about 10 minutes. If liquid dissipates too quickly, add more water, a ¼ cup at a time, realizing that it is essential not to overcook the onions. The sauce should just adhere to the onions. Remove from saute pan to an earthenware dish and hold in a warm place, or allow to cool if you are serving them later or as an antipasto.

Yield: 4 servings Posted to MC-Recipe Digest V1 # Recipe by: Molto Mario

From: "suechef@..." <suechef@...> Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)

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