Cipolline Onions with Balsamic Glaze

A Piece of Cake

By Pat O’Keefe

I have recently been using a
small flattened onion called Cipolline. 
They come in a small mesh bag and are readily available in most
supermarkets.  I like them because they
seem sweeter than most onions.  If you
look, you should you be able to find a newer product to the market called
Balsamic Glaze which is a thickened version of regular Balsamic vinegar.  Either vinegar will work well.

Cipolline Onions with Balsamic Glaze

1 lb. (2-8 ounce bags)
Cipolline onions

1-can beef stock (14 ounce)

3-Tablespoons Balsamic
vinegar or glaze (divided)

2-Tablespoons butter

1-teaspoon sugar

Fresh chopped parsley

Salt and pepper to taste

Peel onions, place in a large
skillet along with 2 Tablespoons Balsamic vinegar, butter, beef stock and
sugar.  Cover, bring to a simmer over
medium heat and cook until onions are fork tender, about 15 minutes.  Uncover, add last tablespoon Balsamic and
simmer until syrupy, stirring occasionally about another 20 minutes.  Season the onions with salt and pepper and
sprinkle with fresh parsley. Serves 4, may be made in advance and reheated.

Pictured on the web under Side
Dishes.

I
will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site now has an
extensive collection of recipes with more added weekly.  Need a past recipe or have a question, I will
do my best to help, just email me. ENJOY!