Ingredients
2 lbs. cipollini onions
2 c. beef stock or broth
2 1/2 Tbs. balsamic vinegar
2 Tbs. unsalted butter
1 tsp. sugar
2 Tbs. minced fresh parsley
Preparation
Cook onions in large pot of boiling water for 3 mins. Drain and cool. Cut off root ends and peel.
Combine peeled onions, beef stock, 2 Tbs. vinegar, butter, and sugar in a heavy skillet. Bring to a simmer and cook until onions are tender, about 15 mins. Add 1/2 Tb. vinegar and simmer uncovered until syrupy, about 25 minutes.
Season with salt and pepper, garnish with parsley.
