Cipollini Onions Braised in Red Wine

• 2 tablespoons butter
• 2 pounds cipollini onions, peeled
• Salt and freshly ground black pepper
• 1/2 cup red wine
• 1/4 cup balsamic vinegar

1. In a large straight-sided saute pan over medium-high heat, melt butter and add onions.
2. Season, to taste, with salt and pepper.
3. Saute until nicely browned then add the wine and vinegar.
4. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes.
5. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.

butter, cipollini onions, salt, red wine, balsamic vinegar

Taken from www.foodnetwork.com/recipes/sunny-anderson/cipollini-onions-braised-in-red-wine-recipe.html (may not work)