2 pounds small white onions
2 ounces pancetta, diced
1 teaspoon Filippo Berio extra-virgin olive oil
1 1/4 cups orange blossom honey or regular honey
4 ounces sweet Marsala wine
Fine sea salt
Peel the onions and boil them whole in salted water just until a knife is easily inserted into the center. Drain the onions and set aside.
Cook the pancetta in a sauté pan with the olive oil and when the pancetta is soft, add the onions and the wine and cook until the wine is almost evaporated.
As soon as the wine is evaporated, stir in the honey. (Add a teaspoon of Marsala to keep the mixture from sticking, if necessary.)
Cook slowly, turning the onions occasionally until they are glazed looking.
Remove the onions to a bowl and serve as an accompaniment to meats and poultry.
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