Balsamic Glazed Sweet & Sour Onions Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Cipolline or small, (1 1/2") onions
4 tbsp: Virgin olive oil,
3 tbsp: Sweet butter,
2 tbsp: Sugar,
1 cup: Balsamic vinegar,
1/2 cup: Basic tomato sauce,
1 cup: Water,
1 tsp: Chopped fresh rosemary leaves,
Directions:
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 #
Recipe by: Molto Mario
From: "suechef@sover.net"
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
Source from luhu.jp
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 #
Recipe by: Molto Mario
From: "suechef@sover.net"
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
Source from luhu.jp