1) 1/4 c golden raisins
2) 1/2 c hot water
3) 2 - 10oz bags sweet Cipolline onions
4) 2 T butter
5) 3 T water
6) 2 T red wine vinegar
7) 1 T sugar
8) 1/4 t salt
9) 1/4 t pepper
10) 1/4 c pine nuts
Cover 1) with 2) stand 30 min till plump, drain.
Trim tops and roots of 3)
Boil 2 min, drain, cool, peel.
Saute onions in 4)
Add 5) to 9)
Cover, cook low 40 min, stir every 10 min.
Add 1) & 10)
Heat over med 10 min, till light brown and liquid almost gone, stir occ.
