Sweet And Sour Pearl Onions With Balsamic Vinegar

1. 1

   Bring a large saucepan 3/4 full of water to a boil over high heat. Add the onions and cook for 30 seconds.

2. 2

   Drain and place under cold running water to halt the cooking.

3. 3

   Drain again.

4. 4

   Using a small, sharp knife, trim off the root ends and slip off the skins.

5. 5

   Do not cut the onions too deeply or they will fall apart.

6. 6

   In a large, heavy frying pay over medium heat, combine the onions, stock and butter.

7. 7

   Cover and cook, stirring occasionally, until the onions are partially cooked, about 30 minutes.

8. 8

   Uncover the pan and stir in the vinagar, sugar, salt and pepper.

9. 9

   Reduce the heat to low and cook, uncovered, shaking the pan occasionaly, until the onions are very tender when pierced with a fork, about 30 minutes.

10. 10

    Add a bit of warm water if needed to keep the onions moist.

11. 11

    Serve warm.

* Per serving · 4 servings · Values may vary.