Balsamic-Glazed Sweet and Sour Cipollini

Blanche the onions in boiling water for one minute and let them cool so that they can easily be peeled. Peel the onions, leaving and washing any root strand you may find.

In a 12 to14-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 covered until just al dente, about 10 minutes.

If liquid dissipates too quickly, add more water, a 1/4 cup at a time. 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.

Sprinkle with rosemary as a garnish.