Balsamic-Glazed Cipolline Recipe

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   ["Bring a large pot of water to a boil. Meanwhile, cut an ""X"" into the root end of each onion. Drop the onions into the boiling water and cook for 2 minutes, then transfer them to a colander.", "When the onions are cool enough to handle, peel them.", "In a large straight-sided saute pan over a medium-high flame, heat the butter and the olive oil until hot. Add the onions and lightly brown them, about 10 minutes. Add the balsamic vinegar and the water, and cook, stirring occasionally, until the onions are tender, 15 to 20 minutes. Use a slotted spoon to transfer the onions to a bowl.", "Simmer the cooking liquid over a high flame until about 1/2 cup remains, about 15 minutes. Pour this over the onions.", "Serve warm or at room temperature."]

* Per serving · 4 servings · Values may vary.

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