Balsamic Glazed Cippolini Onions

  • 6 cippolini onions, peeled
  • 2 Tbsp butter
  • 1 tsp sugar
  • 1 tbsp balsamic vinegar
  • Pinch Kosher salt
  • Water

Put a large frying pan on medium heat. Cut out a cartouche. Add the butter, then once hot add the onions and lightly brown them. Add the salt & sugar, stir, then add water to cover about halfway up the vegetables. Place the cartouche over the pan & let simmer. Check frequently (frequency should depend on how small or large your onions are) and once tender remove the vegetables. If the liquid dries up before the vegetables are done, add more water. If the vegetables are tender before the liquid has formed a syrup consistency glaze, remove the vegetables and continue to cook down the liquid until it’s a glaze & then add vegetables back in.  When the liquid reaches a glaze, add the balsamic cook gently until it has reduced and combines with the glaze.  Remove and serve.