Enjoy This Recipe Courtesy of Chef Les Kincaid
Balsamic Glazed Pearl Onions
2 1/2 pounds assorted pearl onions such as red, white, and/or yellow
(about 8 cups)
2 tablespoons olive oil
1 cup balsamic vinegar
1/2 cup water
In a saucepan of boiling water blanch one third of onions 3 minutes and drain. Blanch remaining onions in batches in same manner. Cool onions and peel.
In large heavy skillet heat oil over moderately high heat until hot but not smoking and 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 or at room temperature.
Yield: 8 servings