Caramelized Onions
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
39
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Remove a small slice from both stem and root end of each pearl onion and peel them
2
An alternate way is to parboil them for 2 minutes, drain and plunge into ice water to stop the cooking process
3
Pop the skins off by pressing the onion at its root end
4
Set the onions in a saucepan wide enough to accommodate them in one layer and barely cover them with water
5
Boil over high heat for 10 minutes until partially cooked
6
Add the butter and sugar and continue to boil until the water has evaporated and the onions begin to sizzle
7
Reduce the heat to medium low and shake the saucepan and turn the onions in the butter and sugar to brown them
8
Continue to cook until the onions are glazed, brown and syrupy looking
9
Add a tablespoonful or more of balsamic vinegar and cook until evaporated
10
Season well with salt and pepper