Balsamic Glazed Sweet and Sour Onions

* Exported from MasterCook *

Balsamic Glazed Sweet and Sour Onions

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1/2 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 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 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



- - - - - - - - - - - - - - - - - -