- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 2 1/2 pounds Pearl Onions
- 2 tablespoons Olive Oil
- 1 cup Balsamic Vinegar
- 1/2 cup Water
Directions
In a saucepan of boiling water blanch onions for 3 minutes then drain. Cool onions and peel.
In a large heavy skillet, heat oil over moderately high heat until hot but not smoking. Sauté onions until lightly browned, about 5 minutes. Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes.
Transfer onions with a slotted spoon to a platter, reserving liquid. Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid, chilled separately, covered.
Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter. Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup.
Spoon sauce over onions and serve warm at room temperature.
