Balsamic Glazed Sweet And Sour Onions

Recipe Ingredients

2 lbs	908g / 32oz	Cipolline (or small [1 1/2-inch] onions)
4 tablespoons	60ml	Virgin olive oil
3 tablespoons	45ml	Sweet butter
2 tablespoons	30ml	Sugar
1 cup	237ml	Balsamic vinegar
1/2 cup	118ml	Basic tomato sauce - see * note
1 cup	237ml	Water
1 teaspoon	5ml	Chopped fresh rosemary leaves

Recipe Instructions

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.

Hints

Note: See the Basic Tomato Sauce" recipe which is included in this collection.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5684)

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