INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: LOW

1 POUND (500 GR) SMALL ONIONS, CLEANED (BORRETTANE)

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2 TBLSPOONS BROWN SUGAR

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1/4 CUP BUTTER

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1/4 CUP BALSAMIC VINEGAR

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2 TBLSPOONS EXTRA VERGIN OLIVE OIL

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RECIPE

IN A FRY PAN, PLACE THE OLIVE OIL AND BUTTER, LET THE BUTTER MELT OVER MEDIUM HEAT

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ADD THE BROWN SUGAR, AND STIRR. LET THE BROWN SUGAR MELT A LITTLE, ABOUT 1 MINUTE OR LESS

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ADD THE BALSAMIC VINEGAR, REDUCE.

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ADD THE ONIONS

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ADD SOME WATER, ABOUT 1/2 A CUP, JUST ENOUGH TO COOK THE ONIONS

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COOK THE ONIONS COVERED. ONCE COOKED, TAKE OFF THE LID TO REDUCE IF THEY ARE STILL TOO WATERY

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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.

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