SWEET AND SOUR BALSAMIC GLAZED ONIONS

INSTRUCTIONS

1. Bring a medium pot of water to a boil and plunge in onions, skin and all.
2. Boil 2 minutes for cipollini and 4 minutes for small boilers.
3. Drain water and plunge into ice water.
4. Drain and remove to your counter. Cut off root end and mark the side with a slit from a knife. Then squeeze the other end and the onion will pop out. The slit is so the whole onion pops out instead of the inside squeezing out. If the brown stem end is still connected, cut that off. Reserve peeled onions in a bowl.
5. Heat a large sauté pan over medium high heat with the olive oil and add onions, salt and pepper. Cook for about five minutes tossing and turning to brown outside skin.
6. Add vinegar and cook until most of the vinegar has evaporated, about 2-3 minutes
7. Add water and for cipollini, cook for about 3-4 minutes covered or until tender. For the boiler onions, cook for a few more minutes until tender.
8. Remove cover and add sugar. Cook a few more minutes to caramelize, taste for salt and pepper and serve as a side dish or over cooked steak.

Source : allrecipes.com