Balsamic Glazed Pearl Onions - Martha Stewart

1. 1

   In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper.

2. 2

   Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).

3. 3

   Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.

4. 4

   A preparation note: to make cleaning fresh onions easier, blanch them, submerge in cold water, and the skins should just slide right off. Or, use frozen (thawed) onions, well drained.

* Per serving · 4 servings · Values may vary.

No additional tips available.