Balsamic Glazed Sweet And Sour Onions
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 2 tablespoons sugar
- 4 tablespoons virgin olive oil
- 1/2 cup basic tomato sauce -- see * note
- 1 teaspoon chopped fresh rosemary leaves
- 1 cup balsamic vinegar
- 1 cup water
- (or small [1 1/2-inch] onions)
- 3 tablespoons sweet butter
- 2 pounds cipolline
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- * Note: See the Basic Tomato Sauce" recipe which is included in this collection.
- Peel the onions, leaving and washing any root strand you may find.
- In a 12- to 14-inch sauté pan over a medium-high flame, heat virgin olive oil until just smoking. Add butter and cook until foam subsides. Add onions and sauté 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 sauté 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.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler