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8 - 10 servings
Melissa's Corporate Chefs
2½ pounds Pearl Onions
2 tablespoons olive oil
1 cup balsamic vinegar
½ cup water
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 ½ cup.
Spoon sauce over onions and serve warm at room temperature.