Balsamic Glazed Pearl Onions - Martha Stewart

From Martha Stewart's Cooking School "onions" episode, seen on Georgia Public Broadcasting. A preparation note: to make cleaning fresh onions easier, blanch them in boiling water for 30 seconds, submerge in cold water, and the skins should just slide right off. Or, use frozen (thawed) onions, well drained.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2 (10 ounce) bags  white pearl onions (can use a mixture of red and white pearl onions, trimmed and peeled)
• 1⁄2 cup dry white wine (or Dry Vermouth)
• 3  tablespoons butter
• 1  cup water
• 1⁄4-1⁄2 teaspoon coarse salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup  balsamic vinegar

Directions

1. In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper.
2. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).
3. Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.
4. A preparation note: to make cleaning fresh onions easier, blanch them, submerge in cold water, and the skins should just slide right off. Or, use frozen (thawed) onions, well drained.