1 pound cipollini onions
2 Tablespoons butter*
1/3 cup sugar
1/3 cup balsamic vinegar
2 bay leaves
1/3 cup golden raisins soaked in hot water or wine
2 Tablespoons pine nuts, toasted
Salt and pepper to taste
*Stallone says he prefers unsalted butter but you may use salted.
Bring a pot of water to a boil and trim root ends off onions, being careful not to take any of the onion, just the roots.
Blanch trimmed onions in water for 5 minutes, remove, drain and cool.
In a large frying pan melt butter over medium heat, being careful not to brown.
Add sugar and combine to make a paste, then add balsamic vinegar, stir and blend.
Add onions, stirring to coat, then add bay leaves.
Cook over medium heat until onions soften, about 30 minutes, then add raisins.
Remove from pan, top with toasted pine nuts and serve.