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Ingredients
- 2 lb Cipolline (or possibly small [1 1/2-inch] onions)
- 4 Tbsp. Virgin extra virgin olive oil
- 3 Tbsp. Sweet butter
- 2 Tbsp. Sugar
- 1 c. Balsamic vinegar
- 1/2 c. Basic Tomato Sauce see * Note
- 1 c. Water
- 1 tsp Minced fresh rosemary leaves
Directions
- Peel the onions, leaving and washing any root strand you may find.
- In a 12- to 14-inch saute/fry pan over a medium-high flame, heat virgin extra virgin olive oil till just smoking. Add in butter and cook till foam subsides. Add in onions and saute/fry till light golden brown-brown on all sides, about 8 to 10 min. Add in sugar, vinegar, tomato sauce and water and bring to a boil.
- Cook onions uncovered, till just al dente, about 10 min. If liquid dissipates too quickly, add in more water, a 1/4 c. at a time, realizing which it is essential not to overcook the onions. The sauce should just adhere to the onions. Remove from saute/fry pan to an earthenware dish and hold in a hot place, or possibly allow to cold if you are serving them later or possibly as an antipasto.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 196 | 69% |
| Total Fat 22.24g | 28% |
| Saturated Fat 7.37g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 239mg | 10% |
| Potassium 178mg | 5% |
| Total Carbs 19.0g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 17.13g | 11% |
| Protein 0.82g | 1% |
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