Balsamic-Glazed Pearl Onions
- 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
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).
Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.