Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Cipolline

  2. 1 1/2-inch 4 tablespoons 60ml Virgin olive oil

  3. 3 tablespoons 45ml Sweet butter

  4. 2 tablespoons 30ml Sugar

  5. 1 cup 237ml Balsamic vinegar

  6. 1/2 cup 118ml Basic tomato sauce - seenote

  7. 1 cup 237ml Water

  8. 1 teaspoon 5ml Chopped fresh rosemary leaves

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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