Balsamic Cipolline Onions



2 pounds cipolline onions* or boiling onions
2 cups beef stock or canned beef broth
2 1/2 tablespoons balsamic vinegar
2 tablespoons (1/4 stick) butter
1 teaspoon sugar
2 tablespoons minced fresh parsley

1. Cook onions in large pot of boiling water 3 minutes. Drain and cool. Cut off root ends, then peel. Combine peeled onions, beef stock, 2 tablespoons balsamic vinegar, butter and sugar in heavy large skillet. Bring to simmer over medium heat. Cover; simmer until onions are crisp-tender, about 15 minutes. Add 1/2 tablespoon vinegar. Simmer uncovered until syrupy, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1 tablespoon parsley. Transfer to bowl. Sprinkle with 1 tablespoon parsley. *Available at specialty foods stores.

serves 6

Bon Appétit
November 1999