Cipolline in agrodolce "Small onions in a balsamic vinegar reduction"

INGREDIENTS 1.5 lb small white pickling onions

3 tablespoons sugar

1/2 cup balsamic vinegar

4 cups of vegetable stock

DIRECTIONSPeel off the onions of any remaining skin.

In a heavy pan, brown the onions in a little olive oil,until they are golden.

Add the vinegar and let it evaporate.

Add the sugar and cook for about 8 minutes, stirring when needed. 

Add with vegetable stock, cover the pan and cook on a slow heat for 45 minutes, adding a little more stock gradually as needed.