Recipe By : Molto Mario
Serving Size : 4 Preparation Time :0:00
Categories : Onions
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Cipolline onions or
- small (1-1/2") onions
4 tb Virgin olive oil
3 tb Sweet butter
2 tb Sugar
1 c Balsamic vinegar
1/2 c Basic tomato sauce
1 c Water
1 ts Fresh rosemary leaves -- chopped
Peel the onions, leaving and washing any root strand you may find.
In a 12 to 14" 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.
