Good as an hors d’oeuvre or addition to salad.  Frozen pearl onions are a little too small and tend to be too soft.

Ingredients:

• 1/2 pound fresh cippolini or pearl onions
• 2 c balsamic vinegar (not the best stuff)
• 2 Tab olive oil
• 1 sprig rosemary
• 2 whole garlic cloves
• 1 c water
• 1/4 c sugar

Directions:

1. In a heavy bottomed pot, heat oil.
2. Saute onions in oil until browned but not cooked
3. Add remaining ingredients.
4. Simmer for 20 minutes or so until onions are soft but not falling apart.
5. Cool in liquid.

Lasts about three weeks refrigerated.

Serves:  about 2 cups

Source:  Greg Strickland, Executive Chef, Vi Highlands Ranch
True balsamic vinegar is made by aging boiled Trebbiano grape juice in barrels for 12 to 25 years and can cost $50 to more than $200. Many versions at supermarkets are made from regular wine vinegar with added sweeteners — they cost $3 to $14.