*  Exported from  MasterCook  *
                   Balsamic Glazed Sweet and Sour Onions
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Cipolline or small (1 1/2") onions
    4      tablespoons   virgin olive oil
    3      tablespoons   sweet butter
    2      tablespoons   sugar
    1      cup           balsamic vinegar
      1/2  cup           basic tomato sauce
    1      cup           water
    1      teaspoon      chopped fresh rosemary leaves
 Peel the onions, leaving and washing any root strand you may find.
 In a 12 to 14-inch saute pan over a medium high flame, heat virgin olive oil
until just smoking. Add butter and cook until foam subsides. Add onions and saute
until light golden brown on all sides, about 8 to 10 minutes. Add sugar, vinegar,
tomato sauce and water and bring to a boil.
 Cook onions uncovered, until just al dente, about 10 minutes. 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. The sauce should just adhere to the onions.
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.
 Yield: 4 servings
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