Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        cipolline
                        (or small [1 1/2-inch] onions)
   4      tablespoons   virgin olive oil
   3      tablespoons   sweet butter
   2      tablespoons   sugar
   1      cup           balsamic vinegar
     1/2  cup           basic tomato sauce -- see * note
   1      cup           water
   1      teaspoon      chopped fresh rosemary leaves

Preparation:

* Note: See the Basic Tomato Sauce" recipe which is included in this collection. Peel the onions, leaving and washing any root strand you may find. In a 12- to 14-inch sauté pan over a medium-high flame, heat virgin olive oil until just smoking. Add butter and cook until foam subsides. Add onions and sauté until light golden-brown on all sides, about 8 to 10 minutes. Add sugar, vinegar, tomato sauce and water and bring to a boil. Cook onions uncovered, 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 sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5684)