Balsamic-Glazed Pearl Onions
The balsamic glaze on these pearl onions lends a sweetness to this side dish that's perfect for Thanksgiving dinner, but easy enough for a weeknight. Serve with our Salt and Pepper Turkey.
- Total Time:
- Servings: 8
Source: Everyday Food, November 2009
- 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.