Onions with Balsamic Glaze
Cipolle al Aceto
from Molto Italiano: 327 Simple Italian Recipes to Cook at Home
Redolent of the sweet, syrupy true balsamic vinegar; onions cooked like this are ubiquitous in the great delis of Modena and Bolgna.
Makes 4 servings
¼ cup extra virgin olive oil
3 tablespoons unsalted butter
2 pounds medium spanish onions, halved
2 tablespoons sugar
1 cup regular balsamic vinegar
1 cup water
1 teaspoon chopped fresh rosemary
1. In a 10- to 12- inch sauté pan, heat the olive oil over medium-high heat until just smoking. Add the butter and cook until the foam subsides. Add the onions cut side down and sauté until light golden brown, 8 to 10 minutes.
2. Add the sugar, vinegar, water, and rosemary and bring to a boil, stirring occasionally. Cook the onions, uncovered, until they are just al dente and the liquid has reduced to a glaze and the onions are tender all the way through, about 20 minutes. If the liquid evaporates too quickly, add more water, ¼ cup at a time. Serve warm or at room temperature.
More recipes from Molto Italiano:
Roman-Style Veal Cutlets with Sage
Grandma's Pine Nut and Ricotta Tart
Excerpted from Molto Italiano: 327 Simple Italian Recipes to Cook at Home. Copyright © 2007 by Mario Batali. All rights reserved.
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