Balsamic-Glazed Sweet And Sour Onions

• 2 pounds Cipolline (or other 1 1/2-inch onions)
• 4 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 cup balsamic vinegar
• 1/2 cup tomato sauce
• 1 cup water
• 1 teaspoon chopped fresh rosemary

1. Peel the onions, leaving and washing any root strands.
2. Heat the olive oil n a 12- to 14-inch pan over medium high heat, until just smoking. Add butter and cook until foam subsides. Add onions and saute until light golden brown on all sides, about 8-10 minutes. Add sugar, vinegar, tomato sauce, and water; bring to a boil.
3. Cook onions uncovered until just al dente, about 10 minutes. If liquid dissipates, add more 1/4 cup at a time; do not overcook the onions. The sauce should just adhere to the onions.
4. Remove from heat and toss with chopped rosemary.
5. Serve warm or at room temperature.

cipolline, olive oil, unsalted butter, balsamic vinegar, tomato sauce, water, rosemary

Taken from www.epicurious.com/recipes/member/views/balsamic-glazed-sweet-and-sour-onions-52143861 (may not work)