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.
These were a very nice addition to grilled steaks. I used a bag of frozen onions and a mixture of white and dark Balsamic vinegar. Delicious!
Loved this recipe!!Did half and used fresh onions,thanks.
Made to recipe but skipped the butter at the end! Like Kitten said Fabulous!