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Ingredientes
- 2 lb cipolline or possibly small (1 1/2") onions
- 4 Tbsp. extra-virgin extra virgin olive oil
- 3 Tbsp. sweet butter
- 2 Tbsp. sugar
- 1 c. balsamic vinegar
- 1 c. water
- 1 tsp minced fresh rosemary leaves
Direcciones
- Peel the onions, leaving and washing any root strands you may find.
- In a 12- to 14-inch saute/fry pan over a medium high flame, heat the extra virgin olive oil till just smoking. Add in the butter and cook till the foam subsides. Add in the onions and saute/fry till light golden on all sides, about 8 to 10 min. Add in the sugar, vinegar, rosemary, and water and bring to a boil.
- Cook the onions uncovered, till just al dente, about 10 min. If the liquid dissipates too quickly, add in more water, 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 the 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.
- Description: "(Cipolline Al Aceto Tradizionale)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 196 | 71% |
| Total Fat 22.18g | 28% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 79mg | 3% |
| Potassium 77mg | 2% |
| Total Carbs 17.35g | 5% |
| Dietary Fiber 0.1g | 0% |
| Sugars 15.83g | 11% |
| Protein 0.42g | 1% |
