Baby Onions With Balsamic ... Recipe

• 2 lb cipolline or possibly small (1 1/2") onions
• 4 Tbsp. extra-virgin extra virgin olive oil
• 3 Tbsp. sweet butter
• 2 Tbsp. sugar
• 1 c. balsamic vinegar
• 1 c. water
• 1 tsp minced fresh rosemary leaves

1. Peel the onions, leaving and washing any root strands you may find.
2. In a 12- to 14-inch saute/fry pan over a medium high flame, heat the extra virgin olive oil till just smoking.
3. Add in the butter and cook till the foam subsides.
4. Add in the onions and saute/fry till light golden on all sides, about 8 to 10 min.
5. Add in the sugar, vinegar, rosemary, and water and bring to a boil.
6. Cook the onions uncovered, till just al dente, about 10 min.
7. If the liquid dissipates too quickly, add in more water, 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 the 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.
11. Description: "(Cipolline Al Aceto Tradizionale)"

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

Taken from cookeatshare.com/recipes/baby-onions-with-balsamic-72949 (may not work)