Ingredients

• 2 tablespoons butter
• 2 pounds cipollini onions, peeled
• Salt and freshly ground black pepper
• 1/2 cup red wine
• 1/4 cup balsamic vinegar

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Instructions

1. In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.