Recipe by Buster's friend
The Washington Post, November 16, 2005 "These are worth 20 minutes of peeling time. The end result is piquant with a bit of heat, and therefore a nice counterpoint to the holiday's turkey and mashed potatoes. Serve just a few on each plate.MAKE AHEAD: This dish can be made up to 2 days in advance; recombine the onions with the balsamic reduction and reheat in a saucepan, just until they are warmed through." I suspect this will male far more than eight servings and will likely start with 2/3 the recipe first off.
- 2 tablespoons unsalted butter
- 3 (30 ounce) mesh packages white and red pearl onions, peeled
- 1 pinch dried ancho chile powder
- 1⁄4 teaspoon unsweetened cocoa powder
- 3⁄4 cup balsamic vinegar
- 1⁄2 cup heavy cream (optional)
Directions See How It's Made
- In a medium, heavy-bottomed saucepan over medium heat, melt the butter. Add the onions and stir to coat. Cook for 10 minutes, or until onions have softened slightly. Add the salt to taste and the chili powder, cocoa powder and balsamic vinegar, stirring to combine. Cover, reduce heat to the lowest possible setting and cook for 2 to 3 hours, stirring occasionally.
- Using a slotted spoon, transfer the onions to a container to cool. Reserve the reduced balsamic vinegar in a separate container. At this point, the onions and balsamic reduction may be covered tightly and stored in the refrigerator for up to 2 days. To serve, in a small saucepan on a medium-low setting, heat the reserved balsamic vinegar with the heavy cream, if desired. Add the onions and stir until warmed through. Adjust seasonings to taste and serve in a warmed, lidded dish.