2 lb cipolline or small (1 1/2) onions
4 tbsp virgin olive oil
3 tbsp sweet butter
2 tbsp sugar
1 cup balsamic vinegar
1/2 cup basic tomato sauce
1 cup water
1 tsp chopped fresh rosemary leaves
Directions
Peel the onions, leaving and washing any root strand you may find.
In a 12 to 14-inch saute pan over a medium high flame, heat virgin
olive oil until just smoking. Add butter and cook until foam
subsides. Add onions and saute until light golden brown on all sides,
about 8 to 10 minutes. Add sugar, vinegar, tomato sauce and water and
bring to a boil.
Cook onions uncovered, until just al dente, about 10 minutes. If
liquid dissipates too quickly, add more water, a 1/4 cup at a time,
realizing that it is essential not to overcook the onions. The sauce
should just adhere to the onions. Remove from saute pan to an
earthenware dish and hold in a warm place, or allow to cool if you
are serving them later or as an antipasto.
Yield: 4 servings Posted to MC-Recipe Digest V1 #
Recipe by: Molto Mario
From: "suechef@sover.net"
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
Servings: 1 servings
Balsamic Glazed Sweet & Sour Onions Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
The History of Recipes
We can follow the history of meal recipes way back into ancient history, in fact as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, sadly, these early cookbooks were just primitive hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Later on, in The time of the roman empire 25BC a man called Apicius assembled some documents which described recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the chefs of Roman times used a good variety of spices and herbs, including many that are still in use today for example bay, rue and asafoetida. Later, there are two books dating from the 1300s - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the curry that is served today, but rather descriptions of the types of food served to the upper classes of the time. Later, in the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in manuscripts on food, the majority of which still exist in academic collections. During the following few hundred years, the powerful families of Europe tried to offer the most exotic banquets, and as a result chefs and their recipes increased in prestige. Nevertheless, it was during the nineteenth century that formal cookery and cookery books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes common in their social group. By the time we get to the 1900s, recipe publications were starting to become popular due to increased literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Balsamic Glazed Sweet & Sour Onions recipe.
