Balsamic Cipolline Onions

This is a nice side dish and goes well with roasted or grilled meats. From bon appetit november 1999.

Cook onions in large pot of boiling water 3 minutes.

Drain and cool.

Cut off root ends , then peel.

Combine peeled onions , beef stock , 2 tablespoons balsamic vinegar ,.

Butter and sugar in heavy large skillet.

Bring to simmer over medium heat.

Cover.

Simmer until onions are crisp-tender , about 15 minutes.

Add 1 / 2 tablespoon vinegar.

Simmer uncovered until syrupy , stirring occasionally , about 25 minutes.

Season with salt and pepper.

Mix in 1 tablespoon parsley.

Transfer to bowl.

Sprinkle with 1 tablespoon parsley.

onions, beef stock, balsamic vinegar, butter, sugar, fresh parsley