Balsamic glazed sweet and sour onions

4 servings

Ingredients

Quantity Ingredient
2 pounds Cipolline or small (1 inch) onions
4 tablespoons Virgin olive oil
3 tablespoons Sweet butter
2 tablespoons Sugar
1 cup Balsamic vinegar
½ cup Tomato sauce
1 cup Water
1 teaspoon Chopped fresh rosemary
Leaves

Directions

MOLTO MARIO #MB5684

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 ¼ 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.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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