BALSAMIC GLAZED PEARL ONIONS
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- 2-1/2 lb
- assorted pearl onions (such as red, white, and/or yellow [about 8 cups])
- 2 Tbsp
- olive oil
- 1 c
- balsamic vinegar
- 1/2 c
1In 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.
2In a large heavy skillet heat oil over high heat and saute onions until lightly browned, about 5 minutes.
3Add vinegar and water and simmer, stiring occasionally, until onions are tender, about 15 minutes
4Transfer onions with a slotted spoon to a platter, reserving liquid. Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup.
5Spoon sauce over onions and serve warm at room temperature.