500gr Borettane Onions ( small and flat onions )
40gr Butter
4 tbs Sugar, salt, black pepper
¼ glass Balsamic vinegar
Hot vegetable Broth ( 2 glasses)

In a large skillet melting butter, pour the onion in one layer and leave to gild for few minutes. Season with salt, sugar and the Balsamic Vinegar. Cover, and after 20 minutes stir and add hot vegetable broth. Leave to cook for 40 minutes covered, until tender, and add black pepper. At the end leave to evaporate the excess liquid is needed, without cover. The onion has to be glazed in a dark sauce.

foto (6)

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Chiara Tomassetti

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