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| Chef | |
| Submitted | July 26th 2010 |
| Cuisine | American |
| Category | Sauce |
| Level | Intermediate |
| Servings | 6 |
| Rating |
Ingredients
2 T Evoo
1 lb red, white,or cipollini onions, peeled
1/4 C Balsamic Vinegar
2 T red wine
3 T sugar
1 tsp kosher salt
1/4 tsp black pepper
1 T chopped fresh rosemary
These little babies go great over any grilled meat or pork shoulder and are quick and easy to make!
Directions
Saute onions in olive oil until tender and lightly browned, about 4-5 min. Add vinegar, wine and sugar and cook until sugar dissovles. Add salt and pepper and reduce heat, cook 20 min more until liquid becomes a thick glaze. Add rosemary and a little more salt if desired.
Citation: Sara Foster, Fresh Everyday