Balsamic-Glazed Pearl Onions

1. 1

   In a saucepan of boiling water blanch one third of onions 3 minutes and drain.

2. 2

   Blanch remaining onions in batches in same manner.

3. 3

   Cool onions and peel.

4. 4

   In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute onions until lightly browned, about 5 minutes.

5. 5

   Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes.

6. 6

   Transfer onions with a slotted spoon to a platter, reserving liquid.

7. 7

   Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid, chilled separately, covered.

8. 8

   Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter.

9. 9

   Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup.

10. 10

    Spoon sauce over onions and serve warm at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.