Balsamic-glazed pearl onions

Yield: 12 Servings

Measure Ingredient
4 \N Baskets (10 ozs. each) pearl onions (about 90)
¼ cup Olive oil
2 tablespoons Balsamic vinegar
\N \N Fresh ground black pepper, to taste

> by: Laurie Souza, Franciscan Oakville Estate, New Orleans Times Picayune.

Boil the onions in salted water until they are crisp-tender, 3-7 mins, depending on the size, drain. Remove and discard the papery outer skins.

Do not cut off much of the root end or the onion will fall apart.

Heat a saute pan, large enough to hold all the onions in one layer, over medium-high heat. When hot, add the oil. When oil is rippling, add onions, shaking pan until all are well-coated with oil. Add one tabsp plus one teasp of the vinegar. Continue to saute, shaking pan occasionally, until the onions are golden brown, 6-8 mins.

When they are golden, sprinkle in the remaining two teasp balsamic vinegar; season with the fresh ground pepper to taste. Shake the pan briefly to distribute the vinegar. Taste for seasoning and add a dash more vinegar if desired, but there should be just a hint of it.

Posted to FOODWINE Digest 21 November 96 Date: Thu, 21 Nov 1996 15:25:27 -0600 From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@...>

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