Sweet and sour onions (4)

Dip for a moment the spring onions in boiling water, put them in cold water and drain.

Remove the skin and check the roots, being careful not to cut too much for not to browse during cooking.

Spuntatele with scissors, even on the other side and place in a pan that can contain them in a single layer.

Dissolve the meat in a glass of warm water and pour it over the onions to cover them.

Add the vinegar, a pinch of salt and butter to tassels.

Cover and cook over gentle heat for about three quarters of an hour until the onions are tender but not fulfilled.

The cooking liquid is to be a bit dense and syrupy: if he stayed too wet, let it dry for a few minutes the flame lively and without cover.

Serve the warm onions as a side dish for roast and roast beef or cold as an appetizer.