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Adapted from Mario Batali
This recipe differs from the caramelized shallots in several ways: It is entirely cooked on the stove, it uses some tomato sauce to thicken up the sauce, balsamic replaces red wine vinegar, rosemary replaces parsley and cipollini with shallots. But the effect–which is Heaven On a Plate and also The Best Side Dish, Ever–is the same.
2 pounds cipollini or small (1 1/2-inch) onions
4 tablespoons virgin olive oil
3 tablespoons sweet butter
2 tablespoons sugar
1 cup balsamic vinegar
1/2 cup tomato sauce of your choice (I cheated and used canned. Don’t tell!)
1 cup water
1 teaspoon chopped fresh rosemary leaves
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