| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | lb | Cipolline or small (1 1/2") onions |
| 4 | tb | Virgin olive oil |
| 3 | tb | Sweet butter |
| 2 | tb | Sugar |
| 1 | c | Balsamic vinegar |
| 1/2 | c | Basic tomato sauce |
| 1 | c | Water |
| 1 | ts | Chopped fresh rosemary leaves |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #335 Recipe by: Molto Mario From: "suechef@sover.net" <suechef@sover.net> Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
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