is one of the recipes that has been provided by
Shirley Cline from San Fransisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
boiling onions (not pearl) are the perfect size
for an antipasto. In Modena, they are baked until
tender, then glazed with their sweet and sour
baking juices to make an unusual accompaniment
to smoked sliced meats. They should be served
with a knife and fork and eaten directly from
their hard outer skin".
dozen small boiling onions, about 2 inches in
1/2 - 2/3 cup olive oil
1/3 cup balsamic vinegar
Salt and freshly ground black pepper
2 Tblsp. minced Italian parsley for garnish
oven to 350º. Remove outermost skin of
onions, leaving a hard, inedible exterior. Put
onions in a bowl. Add enough olive oil to nearly
cover them, toss to coat.
onions to a roasting pan, reserving oil. Bake,
basting onions occasionally with reserved oil
until they are tender when pierced with a knife.
Baking time depends on the size of the onion
but they will probably be done in 45 minutes
to 1 hour and 15 minutes. Transfer onions to
a plate and let them cool.
roasting pan over a medium hot burner and add
vinegar. Reduce liquid to a dark, hazy syrup.
Pour syrup over onions. Season to taste with
salt and pepper and sprinkle with parsley. Serve