"Cipolline Glassate all'Aceto Balsamico" is a traditional Italian dish consisting of small, sweet onions gently cooked in a luscious balsamic vinegar glaze.
The onions are first sautéed until tender and caramelized, then bathed in a mixture of balsamic vinegar and sugar creating a glossy, syrupy glaze. The result is a perfect balance of sweet, tangy, and savory flavors, often served as an accompaniment to meats or as part of an antipasto platter. The use of balsamic vinegar in this dish adds depth, drawing on the long tradition of Aceto Balsamico, which dates back to medieval times in Modena, Italy. Originally a cherished condiment reserved for nobility, authentic balsamic vinegar is made from the concentrated juice of local Trebbiano, Sangiovese and Lambrusco grapes, aged in a series of wooden barrels for many years.
If you truly dislike Balsamic Vinegar, you can replace it with any other wine vinegar, but I wouldn't recommend it, as Balsamic truly enhances this dish!
Ingredients
1 lb of pearl onions
2 tbsp of unsalted butter
1 tbsp of granulated sugar
2 tbsp of balsamic vinegar
1/2 up of water
1 tsp of salt
Method
Peel and briefly rinse the onions.
Heat a pan on low heat and melt the butter.
Add the onions to the pan, season with salt, and cook for 2 minutes to let the flavors infuse.
Pour in 1/2 cup of water, stir, and cover the pan. Cook for 10 minutes.
Uncover the pan, sprinkle in the sugar, and stir. Cook for 2 minutes to lightly caramelize.
Turn the heat to medium and add balsamic vinegar and stir well.
Cook for 3 to 4 more minutes, allowing the onion to absorb the syrupy sauce.
Serve lukewarm or cold.
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