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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 lb. cipolline or sm. 1-1/2-inch onions
4 tbsp. virgin olive oil
3 tbsp. sweet butter
2 tbsp. sugar
1 cup balsamic vinegar
1/2 cup tomato sauce
1 cup water
1 tsp. chopped fresh rosemary leaves
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Directions:
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Peel the onions, leaving and washing any root strand you may find. In a 12- to 14-inch sauté pan over a medium-high flame, heat virgin olive oil until just smoking. Add butter and cook until foam subsides. Add onions and sauté until light golden-brown on all sides, 8 to 10 minutes. Add sugar, vinegar, tomato sauce and water and bring to a boil.
Cook onions uncovered, until just al dente, approximately 10 minutes. If liquid dissipates too quickly, add more water, a 1/4 cup at a time, realizing that it is essential not to overcook the onions. The sauce should just adhere to the onions.
Remove from sauté 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.
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