Balsamic Cipolline Onions

• 2 pounds cipolline onions* or boiling onions
• 2 cups beef stock or canned beef broth
• 2 1/2 tablespoons balsamic vinegar
• 2 tablespoons (1/4 stick) butter
• 1 teaspoon sugar
• 2 tablespoons minced fresh parsley
• *Available at specialty foods stores.

1. Cook onions in large pot of boiling water 3 minutes.
2. Drain and cool.
3. Cut off root ends, then peel.
4. Combine peeled onions, beef stock, 2 tablespoons balsamic vinegar, butter and sugar in heavy large skillet.
5. Bring to simmer over medium heat.
6. Cover; simmer until onions are crisp-tender, about 15 minutes.
7. Add 1/2 tablespoon vinegar.
8. Simmer uncovered until syrupy, stirring occasionally, about 25 minutes.
9. Season with salt and pepper.
10. Mix in 1 tablespoon parsley.
11. Transfer to bowl.
12. Sprinkle with 1 tablespoon parsley.

onions, beef stock, balsamic vinegar, butter, sugar, parsley

Taken from www.epicurious.com/recipes/food/views/balsamic-cipolline-onions-102502 (may not work)