Balsamic-Glazed Pearl Onions
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
48
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
In a saucepan of boiling water blanch one third of onions 3 minutes and drain
2
Blanch remaining onions in batches in same manner
3
Cool onions and peel
4
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onions until lightly browned, about 5 minutes
5
Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes
6
Transfer onions with a slotted spoon to a platter, reserving liquid
7
Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid, chilled separately, covered
8
Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter
9
Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup
10
In a saucepan of boiling water blanch one third of onions 3 minutes and drain
11
Blanch remaining onions in batches in same manner
12
Cool onions and peel
13
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onions until lightly browned, about 5 minutes
14
Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes
15
Transfer onions with a slotted spoon to a platter, reserving liquid
16
Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid, chilled separately, covered
17
Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter
18
Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup
19
Spoon sauce over onions and serve warm at room temperature
20
Spoon sauce over onions and serve warm at room temperature