Sweet & Sour Little Onions

• 2 pounds cipolline onions, peeled but left whole
• 3 tablespoons butter
• 1 1/2 teaspoons kosher salt
• 1/2 cup balsamic vinegar
• 1 to 2 tablespoons sugar
• A heavy-bottomed high-sided skillet or saute pan, 12-inch diameter

1. Bring a large saucepan of water to the boil, drop in all the peeled onions, and return the water to a simmer.
2. Cook about 20 minutes, or until the onions are tender all the way throughpierce them with the point of a paring knife to test.
3. Drain the cipolline and pat them dry.
4. Heat the butter in the big skillet, and set it over medium-high heat.
5. When it is melted, scatter the onions in the pan, and toss to roll and coat them with butter.
6. Season with the salt, and cook, tossing frequently, until the onions are brown and caramelized all over, about 5 minutes.
7. Pour the vinegar into the pan, and sprinkle the sugar into it (use more or less sugar to taste).
8. Shake the skillet, rolling the onions around, as the vinegar comes to a boil and the sugar dissolves.
9. Cook at a boil for 5 minutes or so, frequently tossing the onions, until the syrup thickens and lightly glazes the cipolline.
10. Serve the cipolline warm, right from the pan with syrup drizzled on top, or cooled to room temperature (the glaze will thicken and can be spooned over).

onions, butter, kosher salt, balsamic vinegar, sugar, skillet

Taken from www.epicurious.com/recipes/food/views/sweet-sour-little-onions-372286 (may not work)