Ingredients
2
tbsp tomato paste dissolved in 2 cups water
1
(2-inch-long) fresh rosemary sprig
Directions
1.
Blanch onions in boiling water 3 minutes, then drain in a colander and rinse under cold water. Peel onions.
2.
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onions, shaking skillet frequently, until browned, about 4 minutes. Add remaining ingredients, stirring until sugar is dissolved, then simmer, uncovered, stirring occasionally, until onions are tender when pierced with a fork and most of liquid is evaporated, 40 to 45 minutes. Cool onions completely and discard rosemary sprig.
4.
Onions can be prepared 1 week ahead and chilled, covered. Bring to room temperature before serving.
New-York Restaurants
