Balsamic Glazed Sweet and Sour Onions

1. 1

   Peel the onions, leaving and washing any root strand you may find.

2. 2

   In a 12- to 14-inch saute pan over a medium-high flame, heat virgin olive oil until just smoking.

3. 3

   Add butter and cook until foam subsides.

4. 4

   Add onions and saute until light golden-brown on all sides, 8 to 10 minutes.

5. 5

   Add sugar, vinegar, tomato sauce and water and bring to a boil.

6. 6

   Cook onions uncovered, until just al dente, approximately 10 minutes.

7. 7

   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.

8. 8

   The sauce should just adhere to the onions.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.