| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Cipolline onions* or boiling onions |
| 2 |
c |
Beef stock or canned beef broth |
| 2 1/2 |
tb |
Balsamic vinegar |
| 2 |
tb |
Butter; (1/4 stick) |
| 1 |
ts |
Sugar |
| 2 |
tb |
Minced fresh |
|
|
Parsley |
INSTRUCTIONS
Cook onions in large pot of boiling water 3 minutes. Drain and cool.
Cut off root ends, then peel.
Combine peeled onions, beef stock, 2 tablespoons balsamic vinegar,
butter and sugar in heavy large skillet. Bring to simmer over medium
heat. Cover; simmer until onions are crisp-tender, about 15 minutes.
Add 1/2 tablespoon vinegar. Simmer uncovered until syrupy, stirring
occasionally, about 25 minutes. Season with salt and pepper. Mix in 1
tablespoon parsley. Transfer to bowl. Sprinkle with 1 tablespoon
parsley.
*Available at specialty foods stores.
Makes 6 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 225 Calories (kcal); 23g Total Fat; (88% calories from
fat); trace Protein; 7g Carbohydrate; 62mg Cholesterol; 235mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4
1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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