Balsamic Pearl Onions

1. 1

   In a medium, heavy-bottomed saucepan over medium heat, melt the butter.

2. 2

   Add the onions and stir to coat.

3. 3

   Cook for 10 minutes, or until onions have softened slightly.

4. 4

   Add the salt to taste and the chili powder, cocoa powder and balsamic vinegar, stirring to combine.

5. 5

   Cover, reduce heat to the lowest possible setting and cook for 2 to 3 hours, stirring occasionally.

6. 6

   Using a slotted spoon, transfer the onions to a container to cool.

7. 7

   Reserve the reduced balsamic vinegar in a separate container.

8. 8

   At this point, the onions and balsamic reduction may be covered tightly and stored in the refrigerator for up to 2 days.

9. 9

   To serve, in a small saucepan on a medium-low setting, heat the reserved balsamic vinegar with the heavy cream, if desired.

10. 10

    Add the onions and stir until warmed through.

11. 11

    Adjust seasonings to taste and serve in a warmed, lidded dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.