Balsamic braised onions

• 2 pounds small onions, peeled, ends trimmed off
• 1 1/3-1 1/2 cup water
• 1 teaspoon salt
• 1/4 cup extra virgin
• olive oil
• freshly ground black pepper
• 1 cup good-quality balsamic vinegar

Pack the onions tightly in a single layer in a large skillet or saucepan. Combine remaining ingredients and pour over onions. Bring to low simmer and cook, uncovered, until onions are tender, turning them over about halfway through the cooking. This will take about 15 minutes. Raise heat to high and boil, carefully turning the onions occasionally to prevent sticking, until liquid is reduced to a glaze, 15-20 minutes. Add additional salt and pepper to taste. Serve warm or cold.

This recipe is adapted from one that came with a purchase of balsamic vinegar. It’s important to use high quality balsamic vinegar or the flavor will be harsh. Makes 6-8 servings. Recipe from Jenny Bonde and Rink Davee, Shooting Star Farm