Balsamic Glazed Sweet And Sour Onions
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Balsamic Glazed Sweet And Sour Onions
  Sweet  
Last updated 6/12/2012 12:59:01 AM. Recipe ID 21883. Report a problem with this recipe.
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      Title: Balsamic glazed sweet and sour onions
 Categories: 
      Yield: 4 Servings
 
      2 lb Cipolline or small (1
    1/2    -inch) onions
      4 tb Virgin olive oil
      3 tb Sweet butter
      2 tb Sugar
      1 c  Balsamic vinegar
    1/2 c  Tomato sauce
      1 c  Water
      1 ts 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.
  




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Recipe ID 21883 (Apr 03, 2005)

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