Yield: 12 Servings
|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@...>