Caramelized Onions

1. 1

   Remove a small slice from both stem and root end of each pearl onion and peel them.

2. 2

   An alternate way is to parboil them for 2 minutes, drain and plunge into ice water to stop the cooking process.

3. 3

   Pop the skins off by pressing the onion at its root end.

4. 4

   Set the onions in a saucepan wide enough to accommodate them in one layer and barely cover them with water.

5. 5

   Boil over high heat for 10 minutes until partially cooked.

6. 6

   Add the butter and sugar and continue to boil until the water has evaporated and the onions begin to sizzle.

7. 7

   Reduce the heat to medium low and shake the saucepan and turn the onions in the butter and sugar to brown them.

8. 8

   Continue to cook until the onions are glazed, brown and syrupy looking.

9. 9

   Add a tablespoonful or more of balsamic vinegar and cook until evaporated.

10. 10

    Season well with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.