Balsamic glazed sweet and sour onions
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Cipolline or small (1 inch) onions |
| 4 | tablespoons | Virgin olive oil |
| 3 | tablespoons | Sweet butter |
| 2 | tablespoons | Sugar |
| 1 | cup | Balsamic vinegar |
| ½ | cup | Tomato sauce |
| 1 | cup | Water |
| 1 | teaspoon | Chopped fresh rosemary |
| Leaves | ||
Directions
MOLTO MARIO #MB5684
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.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage: