Balsamic-Glazed Pearl Onions
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 1/2 pounds assorted pearl onions such as red, white, and/or yellow (about 8 cups)
2 tablespoons olive oil
1 cup balsamic vinegar
1/2 cup Water

Preparation

1 In a saucepan of boiling water, blanch one third of the onions for 3 minutes and drain. Blanch remaining onions in batches in same manner. Cool onions and peel. 2 In a large heavy skillet, heat oil over moderately high heat until hot (but not smoking) and saute onions until lightly browned, about 5 minutes. Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes. Transfer onions with a slotted spoon to a platter, reserving liquid.  3 Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter. Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup. 4 Spoon sauce over onions and serve warm or at room temperature.

About


Glazed onions may be prepared through Step 2 two days ahead, with onions and reserved liquid chilled separately, covered.