Ingredients
2 pounds Cipolline (or other 1 1/2-inch onions)
4 tablespoons olive oil
3 tablespoons unsalted butter
1 cup balsamic vinegar
1/2 cup tomato sauce
1 cup water
1 teaspoon chopped fresh rosemary
Preparation
Peel the onions, leaving and washing any root strands. Heat the olive oil n a 12- to 14-inch pan over medium high heat, until just smoking. Add butter and cook until foam subsides. Add onions and saute until light golden brown on all sides, about 8-10 minutes. Add sugar, vinegar, tomato sauce, and water; bring to a boil. Cook onions uncovered until just al dente, about 10 minutes. If liquid dissipates, add more 1/4 cup at a time; do not overcook the onions. The sauce should just adhere to the onions. Remove from heat and toss with chopped rosemary. Serve warm or at room temperature.
