| 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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