White Onions Sautéed in Balsamic Vinegar
EGIDIANA MACCIONI
of
Le Cirque
Serves eight.
4 tablespoons olive oil
4 pounds small white onions, peeled
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
Heat the oil in a large skillet, add the onions and balsamic vinegar, and season with salt and pepper. Cover the pan, and cook for about 45 minutes, stirring occasionally. (May be made a day ahead.)
Photograph by Beatriz Da Costa.
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