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Receta Balsamic Glazed Sweet And Sour Onions
by Global Cookbook

Balsamic Glazed Sweet And Sour Onions
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Ingredientes

  • 2 lb Cipolline (or possibly small [1 1/2-inch] onions)
  • 4 Tbsp. Virgin extra virgin olive oil
  • 3 Tbsp. Sweet butter
  • 2 Tbsp. Sugar
  • 1 c. Balsamic vinegar
  • 1/2 c. Basic Tomato Sauce see * Note
  • 1 c. Water
  • 1 tsp Minced fresh rosemary leaves

Direcciones

  1. Peel the onions, leaving and washing any root strand you may find.
  2. In a 12- to 14-inch saute/fry pan over a medium-high flame, heat virgin extra virgin olive oil till just smoking. Add in butter and cook till foam subsides. Add in onions and saute/fry till light golden brown-brown on all sides, about 8 to 10 min. Add in sugar, vinegar, tomato sauce and water and bring to a boil.
  3. Cook onions uncovered, till just al dente, about 10 min. If liquid dissipates too quickly, add in more water, a 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 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.
  4. This recipe yields 4 servings.