Balsamic-Glazed Pearl Onions
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Everyday Food, November 2009
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Serves 8
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Ingredients
- 2 bags (10 ounces each) red or white pearl onions, trimmed and peeled
- 1/2 cup dry white wine
- 3 tablespoons butter
- Coarse salt and ground pepper
- 1/4 cup balsamic vinegar
Directions
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In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).
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Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.
Cook's Note
To store, refrigerate, up to 1 day.
This is an outstanding recipe that creates a very unusal dish for your Thanksgiving meal--not your standard creamed pearl onions! A preparation note: to make cleaning the onions easier, blanch them and the skins just slide right off. Enjoy!
I used small frozen pearl onions. They weren't as firm but delicious just the same
This recipe was a big success with my family at Thanksgiving. The only downside is that the pearl onions take a long time to trim and peel.