2 pounds cipolline
= (or small [1 1/2"] onions)
4 tablespoons virgin olive oil
3 tablespoons sweet butter
2 tablespoons sugar
1 cup balsamic vinegar
1/2 cup Basic Tomato Sauce
1 cup water
1 teaspoon chopped fresh rosemary leaves
Directions: one line for each direction. When saved the lines will be numbered.
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.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 153
Calories from Fat 74.9%
Total Fat
14g
Cholesterol
0mg
Sodium
3mg
Carbohydrate
10g
Dietary Fiber
0g
Protein
0g
Exchanges: 1/2 Fruit
Rating: ()
Added On: February 29, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-5684) - from the TV FOOD NETWORK
