Thursday, April 15, 2010

Balsamic-Glazed Red Pearl Onions

Serves 4

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1 1/2 # red pearl onions
2 Tbl butter
1 Tbl extra-virgin olive oil
1/4 cup balsamic vinegar
1 Tbl sugar
kosher salt & freshly ground black pepper, to taste

First, prep the pearl onions: Bring a medium pot a water to a boil and add the pearl onions.  Simmer about two minutes, then drain.  Slice just the barest amount off the tough root end, then using a paring knife, peel off the skin.  Set prepped onions aside.

Add the butter and olive oil to a large saut√© pan, and place it over medium heat.  When the butter is melted, add the prepped peal onions.  Season with a good pinch of salt and a few good grinds of pepper.  Reduce the heat somewhere around medium-low and slowly cook the onions, stirring only occasionally, until they are tender throughout (try one to make sure) and slightly caramelized all over, about 30 minutes or so. 

Just before serving, add the balsamic vinegar and sugar.  Increase the heat to about medium high.  Cook, stirring frequently, until the liquid reduces and glazes the onions.  Taste, and season as needed with salt and pepper.  Serve hot.
 

SERVED AT THIS DINNER PARTY

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