Balsamic-Glazed Pearl Onions

Ingredients

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

Tools

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About

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

Yield:

8.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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