This is a fabulous side for any beef, lamb or pork chop. I found it also goes well with chicken and even salmon. If really cooked down, so onions are very soft, this can be slightly pureed and makes a terrific jam to be served with soft cheeses.
1 # Cippolini onions, peeled and halved
6-8 Garlic cloves, peeled and left whole
2 Tbsp. Olive oil
2 Tbsp. Butter
2 Tbsp. Balsamic Vinegar
1 Tbsp. Brown sugar
Salt and Pepper, to taste
In heavy bottomed saute pan heat oil over medium heat. Add butter and melt. Add onions and garlic, cook until all is slightly browned, about 5-7 minutes. Lower heat to low and cook onions until they are tender, stirring often. This should take about 20-25 minutes. In the last 10 minutes add vinegar and brown sugar. Stir. Liquids will reduce and form a syrupy glaze. Correct seasoning with salt and pepper, serve and enjoy!
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