INGREDIENTS1.5 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.