Balsamic Glazed Sweet and Sour Onions

• 2 lb. cipolline
• sm. 1-1/2-inch onions
• 4 tbsp. virgin olive oil
• 3 tbsp. sweet butter
• 2 tbsp. sugar
• 1 cup balsamic vinegar
• 1/2 cup tomato sauce
• 1 cup water
• 1 tsp. chopped fresh rosemary leaves

1. Peel the onions, leaving and washing any root strand you may find.
2. In a 12- to 14-inch saute pan over a medium-high flame, heat virgin olive oil until just smoking.
3. Add butter and cook until foam subsides.
4. Add onions and saute until light golden-brown on all sides, 8 to 10 minutes.
5. Add sugar, vinegar, tomato sauce and water and bring to a boil.
6. Cook onions uncovered, until just al dente, approximately 10 minutes.
7. 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.
8. The sauce should just adhere to the onions.
9. 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.

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

Taken from www.foodgeeks.com/recipes/5181 (may not work)