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Categories:Viewed: 37 - Published at: 5 months ago
Ingredients
- 2 pounds cipolline onions* or boiling onions
- 2 cups beef stock or canned beef broth
- 2 1/2 tablespoons balsamic vinegar
- 2 tablespoons (1/4 stick) butter
- 1 teaspoon sugar
- 2 tablespoons minced fresh parsley
- *Available at specialty foods stores.
Method
- Cook onions in large pot of boiling water 3 minutes.
- Drain and cool.
- Cut off root ends, then peel.
- Combine peeled onions, beef stock, 2 tablespoons balsamic vinegar, butter and sugar in heavy large skillet.
- Bring to simmer over medium heat.
- Cover; simmer until onions are crisp-tender, about 15 minutes.
- Add 1/2 tablespoon vinegar.
- Simmer uncovered until syrupy, stirring occasionally, about 25 minutes.
- Season with salt and pepper.
- Mix in 1 tablespoon parsley.
- Transfer to bowl.
- Sprinkle with 1 tablespoon parsley.
