- 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.
To store, refrigerate, up to 1 day.