Balsamic Glazed Sweet & Sour Onions (Mm)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 2 tb Sugar
- 1 c Balsamic vinegar
- 3 tb Sweet butter
- 1 ts Chopped fresh rosemary leaves
- 2 lb Cipolline or small (11/2-inch) onions
- 1/2 c Basic tomato sauce, recipe follows
- 1 c Water
- 4 tb Virgin olive oil
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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- Peel the onions, leaving and washing any root strand you may find.
- In a 12 to14-inch sautJ pan over a medium high flame, heat virgin olive o 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 th it is essential not to overcook the onions. The sauce should just adhere the onions. Remove from sautJ pan to an earthenware dish and hold in a wa 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