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VIDEO RECIPES
INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: LOW
1 POUND (500 GR) SMALL ONIONS, CLEANED (BORRETTANE)
2 TBLSPOONS BROWN SUGAR
1/4 CUP BUTTER
1/4 CUP BALSAMIC VINEGAR
2 TBLSPOONS EXTRA VERGIN OLIVE OIL
RECIPE
IN A FRY PAN, PLACE THE OLIVE OIL AND BUTTER, LET THE BUTTER MELT OVER MEDIUM HEAT
ADD THE BROWN SUGAR, AND STIRR. LET THE BROWN SUGAR MELT A LITTLE, ABOUT 1 MINUTE OR LESS
ADD THE BALSAMIC VINEGAR, REDUCE.
ADD THE ONIONS
ADD SOME WATER, ABOUT 1/2 A CUP, JUST ENOUGH TO COOK THE ONIONS
COOK THE ONIONS COVERED. ONCE COOKED, TAKE OFF THE LID TO REDUCE IF THEY ARE STILL TOO WATERY
SERVE AS A SIDE DISCH, WITH MEAT OR FISH. THE CIPOLLINE IN AGRODOLCE CAN BE SERVED EVEN AS AN APPETIZER OVER TOASTED ITALIAN BREAD OR BAGUETTE.
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES