Recipe - Balsamic Glazed Sweet And Sour Onions

2 pound Cipolline or small (1 1/2")
onions
4 tablespoon Virgin olive oil
3 tablespoon Sweet butter
2 tablespoon Sugar
1 cup Balsamic vinegar
One half 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 14inch 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 One fourth 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
Posted to MCRecipe Digest V1 #335

Recipe by: Molto Mario

From: "suechef@sover.net" suechef@sover.net

Date: Tue, 10 Dec 1996 16:19:04 0500 (EST)