Use cipollini onions if available, otherwise a smaller sized yellow onion will also work. Serve about 1 – 2 onions per person. The sweetness of the balsamic glaze with the onions is excellent with pork or duck.
- Organic Cipollini or small yellow organic onions (about 1 -2 onions per person)
- 3 tablespoons tomato paste
- Few sprigs fresh organic rosemary
- ½ stick (4 tablespoons) Straus Family Creamery unsalted butter
- 2 tablespoons India Tree sugar
- 1 cup La Vecchia Dispensa balsamic vinegar
- ¼ cup LHF California extra virgin olive oil
- Diamond Crystal Kosher salt and Pohnpei Pepper Co fresh pepper
Chop the fresh rosemary leaves.
Mix the tomato paste with ¼ cup water.
Peel the onions. (For the cipollini's, blanch the whole onions in boiling water for about 1 minute then set aside to cool. Slip off the skins but leave the stem intact.)
Heat a large sauté pan over medium high heat. Add in the olive oil and heat until just smoking. Add in the butter and stir until the butter foam has subsided.
Add in the onions and sauté until light golden brown on all sides, about 8 – 12 minutes, flipping once or twice. We recommend using a splatter screen to minimize mess.
Stir in the balsamic vinegar, tomato broth, sugar and 1 cup water and bring to a boil. Sauté for another 8 – 12 minutes, (again, recommend a splatter screen) or until fork tender, but not mushy. If the glaze becomes too thick, add in more water a few tablespoons at a time. The glaze should lightly coat the onions. Salt and pepper to taste.
Serve garnished with the chopped fresh rosemary.