Baby Onions With Balsamic Sauce ( Cipolline Al Balsamico)

Directions

1. Blanch the onions in plenty of boiling salted water for 15 min.
2. Drain well.
3. Saute/fry gently in the extra virgin olive oil till golden.
4. Add in the vinegar red wine and salt to taste and cook briefly to allow the alcohol to evapourate.
5. These cipolline with their sweet and sour taste are delicious and can be served as part of an antipasto or possibly to accompany warm and cool meat cubes.
6. Serves 4