Prep 5 mins
Cook 20 mins
This makes a fantastic side dish to a prime-rib beef roast or a pork roast dinner, or to any beef or pork dish! This will serve about 6 people but can easily be doubled. Use a large package of frozen pearl onions for this recipe, and also fresh pearl onions can be used, just blanch in boiling water, cool then peel.
- In a large skillet heat oil over medium-high heat, then saute the onions until lightly browned (about 5-6 minutes).
- Add in balsamic vinegar and water; simmer stirring occasionally until the onions are tender (about 12-15 minutes).
- Transfer the onions to a bowl using a slotted spoon (reserve the liquid).
- Simmer the reserved liquid until thick and syrupy and reduced to about 1/2 cup.
- Season the liquid with salt and pepper and a little sugar if desired.
- Transfer the onions back to the skillet and coat with the liquid.
- Add in the butter, stirring and heat slightly until the butter has melted.
- Transfer to a bowl.
Served today alongside standing rib roast & eggplant "steaks" for Easter dinner. They were a big hit--I didn't get one!
I made this for a side dish, and it was a nice change of pace. I cut the recipe in half, because there were only two of us for dinner. Yummers!
Wonderful! I used different types of fresh pearl onions, so I could get that lovely multi-colored effect. I also threw in peas, which worked beautifully as to flavor, but looked terrible! :-) Oddly enough, as good as this was on Thanksgiving (when it was hot and fresh), it was much, much better the next night -- when my husband and I ate the leftovers cold, from the container. The onions still had some texture to them (i.e., I hadn't cooked 'em to the point of mush), and they made a really wonderful cold snack. Who knew! Thanks so much for posting this.