2 lb Cipolline or small
- (11/2-inch) onions
4 tb Virgin olive oil
3 tb Sweet butter
2 tb Sugar
1 c Balsamic vinegar
1/2 c Basic tomato sauce,
- recipe follows
1 c Water
1 ts Chopped fresh rosemary
- leaves
Recipe by: MOLTO MARIO - SHOW #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 o 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 th it is essential not to overcook the onions. The sauce
should just adhere 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
