Caramelized Port Onions
"Whenever possible use fresh rather than frozen pearl onions for this savory side. Pair the sweet and colorful onions with a savory meat entree.—Erika Szymanski, Pullman, Washington..."
INGREDIENTS
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2 pounds pearl onions, trimmed
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2 tablespoons olive oil
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1 cup port wine or grape juice
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1/4 cup balsamic vinegar
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2 tablespoons brown sugar
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1/2 teaspoon dried thyme
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1/4 teaspoon salt
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1/4 teaspoon white pepper
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