Ingredients
2
pounds cipolline onions* or boiling onions
2
cups beef stock or canned beef broth
2
1/2 tbsp balsamic vinegar
2
tbsp (1/4 stick) butter
2
tbsp minced fresh parsley
Directions
1.
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.
2.
*Available at specialty foods stores.
New-York Restaurants
