Ingredients:
2 pounds cippoline or small (1 1/2-inch) onions
4 TB virgin olive oil
3 TB sweet butter
2 TB sugar
1 cup balsamic vinegar
1/2 cup tomato sauce
1 cup water
1 tsp chopped fresh rosemary leaves
Directions:
Blanche the onions in boiling water for one minute and let them cool so that they can easily be peeled. Peel the onions, leaving and washing any root strand you may find.
In a 12 to14-inch saute pan over a medium high flame, heat virgin olive oil until just smoking. Add butter and cook until foam subsides. Add onions and saute until light golden brown on all sides, about 8 to 10 minutes. [Batali doesn't mention this but listen to me and my messily-splattered walls, floor, ceiling and arms that still hurt at the thought of it: this will splatter a lot. You either want to use a splatter screen, should you be savvy enough to have one, or a lid. Consider yourself warned.]
Add sugar, vinegar, tomato sauce and water and bring to a boil. Cook onions uncovered covered (again, the splatter effect is such that a lid is worth using) until just al dente, about 10 minutes. If liquid dissipates too quickly, add more water, a 1/4 cup at a time, realizing that it is essential not to overcook the onions. The sauce should just adhere to the onions. Remove from saute pan to an earthenware dish and hold in a warm place, or allow to cool if you are serving them later or as an antipasto. Sprinkle with rosemary as a garnish.
