Balsamic Glazed Sweet and Sour Onions
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Ingredients
| 2 lbs. | 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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Instructions
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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