Balsamic Glazed Sweet And Sour Onions Recipe

• 2 lb Cipolline (or possibly small 1 1/2-inch onions)
• 4 Tbsp. Virgin extra virgin olive oil
• 3 Tbsp. Sweet butter
• 2 Tbsp. Sugar
• 1 c. Balsamic vinegar
• 1/2 c. Basic Tomato Sauce see * Note
• 1 c. Water
• 1 tsp Minced fresh rosemary leaves

1. Peel the onions, leaving and washing any root strand you may find.
2. In a 12- to 14-inch saute/fry pan over a medium-high flame, heat virgin extra virgin olive oil till just smoking.
3. Add in butter and cook till foam subsides.
4. Add in onions and saute/fry till light golden brown-brown on all sides, about 8 to 10 min.
5. Add in sugar, vinegar, tomato sauce and water and bring to a boil.
6. Cook onions uncovered, till just al dente, about 10 min.
7. If liquid dissipates too quickly, add in more water, a 1/4 c. at a time, realizing which it is essential not to overcook the onions.
8. The sauce should just adhere to the onions.
9. Remove from saute/fry pan to an earthenware dish and hold in a hot place, or possibly allow to cold if you are serving them later or possibly as an antipasto.
10. This recipe yields 4 servings.

cipolline, virgin extra virgin olive oil, sweet butter, sugar, balsamic vinegar, tomato sauce, water, rosemary

Taken from cookeatshare.com/recipes/balsamic-glazed-sweet-and-sour-onions-76332 (may not work)