Cipollini onions braised in red wine

Ingredients:

• 1 kg cipollini onions, peeled
• 2 tbsp (30 g) butter
• 0.5 cups red wine
• 1/4 cup balsamic vinegar

Preparation:

1. In a large, straight-sided skillet, melt the butter over medium-high heat and add the onion. Season with salt and pepper to taste. Cook until golden brown, then add the wine and vinegar. Bring to a simmer.
2. Cover, reduce heat, and simmer until the onions are tender, about 15 minutes. Remove the lid, increase the heat, and let the liquid reduce and thicken, coating the onions like a glaze. Serve with Roast beef with mustard-herb crust.