BALSAMIC GLAZED PEARL ONIONS
assorted pearl onions (such as red, white, and/or yellow [about 8 cups])
In a saucepan of boiling water blanch one third of onions 3 minutes and drain. Blanch remaining onions in batches in same manner. Cool onions and peel.
In a large heavy skillet heat oil over high heat and saute onions until lightly browned, about 5 minutes.
Add vinegar and water and simmer, stiring occasionally, until onions are tender, about 15 minutes
Transfer onions with a slotted spoon to a platter, reserving liquid. Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup.
Spoon sauce over onions and serve warm at room temperature.