Modena's aceto balsamico dates back at least to the 11th century, when a written record reports the delivery of a barrel of the extraordinary vinegar to Emperor Henry III as a coronation gift. For centuries, the aceto was made by the local families only for their own use, with the barrels often a prized inclusion in a young woman's dowry.Here, the aromatic vinegar is combined with sugar to create a rich sweet-and-sour brown glaze for small onions, a favorite dish both in the birthplace of aceto balsamico and in Lombardy, Emilia-Romagna's neighbor to the north. Serve warm for the best flavor as an accompaniment to roast pork or turkey.
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