*  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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